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How to make Pan fried chicken on lentils with pesto

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 1 cup (200g) Puy-style whole green lentils*
  • 2 tablespoons olive oil
  • 4 x 180g free-range chicken breast fillets with skin
  • 4 large eschalots, thinly sliced
  • 2 roasted red capsicums* (about 170g each), finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley leaves
  • 1/2 cup good-quality basil pesto

Method

  • Step 1 Cook lentils in a pan of boiling water for 12-14 minutes until just tender, then drain. Rinse under cold water to cool, then drain.
  • Step 2 Heat 1 tablespoon olive oil in a large frypan over medium heat and cook chicken, skin-side down, for 4 minutes. Turn and cook for a further 4 minutes or until the chicken is cooked through. Remove pan from heat, cover and rest the chicken for 5 minutes.
  • Step 3 Meanwhile, heat the remaining oil in a small frypan over medium-low heat, add eschalots and cook, stirring, for 5 minutes or until softened but not coloured. Add lentils and capsicum and warm through. Remove pan from heat and stir in parsley. Season to taste with salt and pepper.
  • Step 4 Divide the lentil mixture among serving plates. Thickly slice the chicken and place on top of lentils, spoon over the pesto and serve immediately.