CHICKEN WITH PARMA HAM AND LENTILS

Yields4 Servings
 4 skinless chicken breasts filleted
 4 small sprigs of rosemary, leaves only and finely chopped
 8/12 slices of Parma ham
 4 tbsp olive oil
 2 medium onions finely chopped
 125 g Puy lentils
 3 tbsp crème fraiche
 Zest and juice of 1 lemon
 56 g parsley leaves chopped
 120 g rocket
1

Open out the chicken breasts and scatter over the rosemary; wrap each breast in two or three slices of Parma ham

2

Heat half the oil and soften the onions for about 6 minutes; add the lentils and heat for 2 more minutes; stir in the crème fraiche, lemon zest, parsley and some seasoning; dress the rocket with 1 tablespoon oil and some lemon juice and season with salt and pepper

3

Heat the remaining tablespoon olive oil in a large frying pan; add the chicken and fry for 3-4 minutes on each side until crisp and cooked through

4

Serve with the lentils and rocket

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