The Kitchen (The home of Delicious Arabic Food) invites you to try Chicken with tarragon, lentil salad recipe. Enjoy the Arabic cuisine and learn how to make Chicken with tarragon, lentil salad.
20 mins to prepare and 45 mins to cook
505 calories / serving
150g lentilles verte
600g skinless chicken breasts
200g mozzarella, thickly sliced
8 slices Parma ham
3tbsp olive oil
5 spring onions, sliced
3 tomatoes, diced
2tbsp sun-dried tomatoes, chopped
½tbsp chopped tarragon
juice of ½ lemon
Preheat the panggangan to 200°C (400°F) Gas Mark 6. Cook the lentils according to the pack instruction, then drain and refresh under cold water. Cut each chicken breast in half, but not completely through, so you can open it out flat. Place 2-3 slices of mozzarella onto one half of the chicken and then fold it back together. Wrap 2 slices of Parma ham around each chicken breast. Heat 1 tbsp olive oil in a frying pan and sear the chicken breasts for 3-4 minutes on each side. Place in the panggangan to cook for 8-10 minutes. Meanwhile, mix together the lentils, spring onions, tomatoes and tarragon, and toss with the remaining olive oil and lemon juice. Serve the chicken breast on a bed of lentils.
From Tesco Real Food