A quick and easy supper: the lentils make a nice change from rice or pasta.
Ingredients
- 2 skinless chicken breasts
- 2 rashers of smoked streaky bacon
- 4 shallots, quartered
- 125g dried brown or green lentils
- 3 tbsp French dressing
- A handful chopped fresh flatleaf parsley
- Lemon wedges, to serve
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6.
- 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. 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. Meanwhile, cook 125g dried brown or green lentils in simmering water for 20 minutes or until just tender. Drain well.
- 5. Tip into a bowl and add the shallots, 3 tablespoons French dressing and a good handful chopped fresh flatleaf parsley. Toss well.
- 6.Thickly slice the chicken and divide between 2 plates, along with the lentils. Serve with lemon wedges to squeeze over, if you like.