Prosciutto-wrapped chicken breast with puy lentils

Name: Prosciutto-wrapped chicken breast with puy lentils
Total time: 45 min
Yield: Serves 2
Ingredients: 2 skinless chicken breasts; 40g soft goat's cheese; 1 tbsp fresh pesto; 1 lemon zested; 2 slices prosciutto; 250g pouch ready-cooked puy lentils; 2 handfuls baby kale; ½ red onion sliced; a handful cherry tomatoes halved; a small bunch flat-leaf parsley chopped; 2 tsp Dijon mustard; 1 tbsp extra-virgin olive oil; 1 tbsp balsamic vinegar; ½ lemon zested and juiced

Published: January 13, 2018 at 11:45 AM

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Serves 2

Easy

Total time: 45 mins

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Ingredients

Nutrition

2 skinless chicken breasts
40g soft goat's cheese
1 tbsp fresh pesto
1 lemon

zested
2 slices prosciutto
250g pouch ready-cooked puy lentils
2 handfuls baby kale
½ red onion

sliced
a handful cherry tomatoes

halved
a small bunch flat-leaf parsley

chopped

DRESSING

2 tsp Dijon mustard
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
½ lemon

zested and juiced

Nutrition: per serving

kcal566
fat20.4g
saturates6.4g
carbs34.2g
sugars6.5g
fibre11.3g
protein55.7g
salt3.4g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Make a pocket in the chicken breast by cutting into the thickest part, from the side, being careful not to cut all the way through. Repeat with the other chicken breast. Mix together the goat’s cheese, pesto and lemon zest with a little seasoning, and stuff this into the pockets you’ve made in the chicken. Season the chicken generously, lay out the prosciutto slices and use these to wrap each breast. Put both onto a baking-paper-lined tray and roast for 20-25 minutes.
step 2

Whisk the dressing ingredients with a little seasoning. Heat the puy lentils following pack instructions and tip into the dressing. Stir through the kale, onion, tomatoes and parsley.
step 3

To serve, slice the chicken breasts and serve on top of the salad, with a little more parsley sprinkled on top, if you like.

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