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Bacon-wrapped chicken with dressed lentils recipe

By Kate Belcher

  1. Serves 2
  2. Ready in 25 minutes
  3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
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tried and tested

Ingredients

  1. 2 skinless chicken breasts
  2. 2 rashers of smoked streaky bacon
  3. 4 shallots, quartered
  4. 125g dried brown or green lentils
  5. 3 tbsp French dressing
  6. A handful chopped fresh flatleaf parsley
  7. Lemon wedges, to serve

Method

  1. 1. Preheat the oven to 200°C/fan180°C/gas 6.
  2. 2. Season 2 skinless chicken breasts and wrap each in 2 rashers of smoked streaky bacon to nearly cover. Sear in a hot frying pan for 2 minutes each side, until golden, then transfer to a roasting tin.
  3. 3. Toss 4 shallots, quartered, in the bacon fat left in the frying pan. Add to the tin and roast everything for 18-20 minutes, tossing the shallots halfway, until the chicken is cooked and the shallots golden.
  4. 4. Meanwhile, cook 125g dried brown or green lentils in simmering water for 20 minutes or until just tender. Drain well.
  5. 5. Tip into a bowl and add the shallots, 3 tablespoons French dressing and a good handful chopped fresh flatleaf parsley. Toss well.
  6. 6.Thickly slice the chicken and divide between 2 plates, along with the lentils. Serve with lemon wedges to squeeze over, if you like.

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