Chicken with tarragon, lentil salad recipe
Ingredients
- 150g lentilles verte
- 600g skinless chicken breasts
- 200g mozzarella, thickly sliced
- 8 slices Parma ham
- 3 tbsp olive oil
- 5 spring onions, sliced
- 3 tomatoes, diced
- 2tbsp sun-dried tomatoes, chopped
- ½tbsp chopped tarragon
- juice of ½ lemon
Each serving contains
- Energy
- 2450kJ 585.0kcal
- Fat
- 27g
- Saturates
- 10g
- Salt
- 2.0g
- Sugars
- 0g
of the Reference intake
Carbohydrate 21.1gProtein 60.8gFibre 4.9g
Method
- Preheat the oven to 200°C (400°F) Gas Mark 6. Cook the lentils according to the pack instruction, then drain and refresh under cold water.
- Cut each chicken breast in half, but not completely through, so you can open it out flat. Place 2-3 slices of mozzarella onto one half of the chicken and then fold it back together. Wrap 2 slices of Parma ham around each chicken breast.
- Heat 1 tbsp olive oil in a frying pan and sear the chicken breasts for 3-4 minutes on each side. Place in the oven to cook for 8-10 minutes. Meanwhile, mix together the lentils, spring onions, tomatoes and tarragon, and toss with the remaining olive oil and lemon juice. Cut into a thick portion of chicken and check that it is cooked through, with no pink showing. Serve the chicken breast on a bed of lentils.
- See more Salad recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
