In a bowl, mix buttermilk, pesto, salt, and black pepper. Add the Statler chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Polenta

Cook Polenta

In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta and cook, stirring frequently, until thickened (about 20 minutes). Stir in parmesan cheese, butter, and salt. Keep warm until serving.

Chorizo Cream Sauce

Make Chorizo Sauce

In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add chorizo, breaking it up with a spoon, and cook until browned. Pour in heavy cream, salt, and black pepper, stirring until well combined. Simmer for 5-7 minutes until thickened.

Fried Brussel Sprouts

Fry Brussel Sprouts

Trim and halve the brussel sprouts. Heat olive oil in a frying pan over medium-high heat. Add the brussel sprouts, season with salt and black pepper, and fry until golden and crispy, about 8-10 minutes.

Assemble

Combine and Serve

On a plate, serve a portion of polenta, topped with the marinated and grilled Statler chicken. Drizzle with chorizo cream sauce and add a side of fried brussel sprouts.