CHICKEN WITH PARMA HAM AND LENTILS
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
