PARMA HAM ROLLED CHICKEN BREAST WITH CREAMY LENTILS

PARMA HAM ROLLED CHICKEN BREAST WITH CREAMY LENTILS

Serves 2

Time: 30 minutes

2 skinless chicken breast fillets pounded
1 tsp fresh or dry rosemary leaves
4 slices Parma ham
2 tbsp olive oil
2 shallots, finely chopped
1 tin  lentils (250grams)
1 1⁄2 tbsp whipping cream
zest and juice of 1⁄2 lemon
handful of flat-leaf parsley, leaves chopped
1 bag rocket leaves or any green salad

Method

First, take the pounded chicken, season it well. Then take the parma ham slices and roll i on the chicken breasts.

Heat half the oil in a saucepan and slowly soften the onions for 5 minutes. Add the lentils and heat for 2 minutes more.

Stir in the whipping cream, lemon zest, parsley and some seasoning.

Dress the rocket with 1⁄2 tablespoon oil, a squeeze of lemon juice and some seasoning.

Meanwhile, heat the remaining 1⁄2 tablespoon oil in a large frying pan over a medium heat. Add the chicken and fry for 3-4 minutes on each side until crisp and cooked through.

I like to finish the cooking of chicken in the preheated oven at 200'c. It gives an even cooking and crisps up the ham. 

TIP: You can brown the ham sides for about 2 minutes on each side and tip it in preheated oven and continue cooking the lentils. 

 Slice the chicken pieces and serve on the creamy lentils with some dressed rocket leaves or salad.