Serrano Topped Chicken Breast
with Creamy Lentils and Charred Tomatoes
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Medium Tomato
1 carton(s)
Lentils
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
2 slice(s)
Serrano Ham
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Wild Rocket
Not included in your delivery
50 milliliter(s)
Water for the Sauce
½ tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Halve the tomatoes.
Drain and rinse the lentils in a sieve.
Peel and grate the garlic (or use a garlic press).
Sandwich each chicken breast between two pieces of baking paper and use a rolling pin or heavy saucepan to bash until 1-2cm thick all over. Season on both sides with salt and pepper.
Top each chicken breast with a slice of Serrano ham, laid flat across the top. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Next, heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, fry the chicken, Serrano-side down, until browned and crispy, 5-6 mins.
Turn and cook for 5-6 mins on the other side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, heat a medium saucepan on medium heat with a drizzle of oil. Once hot, saute the garlic, 1 min.
Add the chicken stock paste and water (see pantry). Mix well to dissolve the stock paste, bring to the boil on high heat, then immediately reduce the heat to medium. Stir in the lentils, warm through for 1-2 mins.
Pour in the creme fraiche, then simmer for 1 min more. Season with salt and pepper. Add a splash of water if it looks dry.
When the chicken has finished cooking, set aside and cover to keep warm.
Place the frying pan (no need to clean) back on medium-high heat with a drizzle of oil.
Once hot, add the tomatoes, cut side down and fry 3 mins, until slightly charred. Turn, add a splash of water and immediately cover with a lid or some foil. Fry for a further 3 mins until soft. Season with salt and pepper.
Meanwhile, in a large bowl, toss the rocket in the olive oil (see pantry) and season with salt and pepper.
Slice the Serrano topped chicken breasts widthways into 1cm thick slices and serve on top of the creamy lentils.
Serve the rocket alongside and top with the charred tomatoes.
