Yummy food ready in 20 minutes. I do love lentils.
2 skinless chicken breast fillets
2 small sprigs of rosemary, leaves picked and finely chopped
4 slices Parma ham
2 tbsp extra-virgin olive oil
2 shallots, finely chopped
1 x 250g pack Merchant Gourmet ready-to-eat Puy lentils
1½ tsp crème fraîche
zest and juice of ½ lemon
½ x 28g pack flat-leaf parsley, leaves chopped
1 x 60g bag wild rocket
Sandwich the chicken between 2 sheets of clingfilm, then bash out using a rolling pin until doubled in size. Season, scatter over the rosemary and wrap each breast in 2 slices of Parma ham, overlapping the ham slightly.
Heat half the oil in a saucepan and slowly soften the shallots for 6 minutes. Add the lentils and heat for 2 minutes more. Stir in the crème fraîche, 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. Serve with the creamy lentils and dressed rocket.