Prosciutto-wrapped chicken breast with puy lentils
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 skinless chicken breasts
- 40g soft goat's cheese
- 1 tbsp fresh pesto
- 1 lemonzested
- 2 slices prosciutto
- 250g pouch ready-cooked puy lentils
- 2 handfuls baby kale
- ½ red onionsliced
- a handful cherry tomatoeshalved
- a small bunch flat-leaf parsleychopped
DRESSING
- 2 tsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- ½ lemonzested 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.
