Chicken with tarragon, lentil salad recipe

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 585 calories / serving
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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.

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  • Ingredients

  • 150g lentilles verte
  • 600g skinless chicken breasts
  • 200g mozzarella, thickly sliced
  • 8 slices Parma ham
  • 3tbsp olive oil
  • 5 spring onions, sliced
  • 3 tomatoes, diced
  • 2tbsp sun-dried tomatoes, chopped
  • ½tbsp chopped tarragon
  • juice of ½ lemon
  • Energy 2450kj 585kcal 29%
  • Fat 27g 39%
  • Saturates 10g 50%
  • Sugars 0g 0%
  • Salt 2g 33%

of the reference intake
Carbohydrate 21.1g Protein 60.8g Fibre 4.9g


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