PEA AND RICOTTA STUFFED CHICKEN WITH PUY LENTILS

We all want that healthy meal that is still packed with flavour and this is just one of them. A little naughty with the bacon but this dish is packed with goodness from the peas, lean chicken to the beautiful roasted veg with lentils. Just a little prep to do and then the rest just comes easy. Enjoy!

Ingredients (Serves 4)

  • 4 medium sized chicken breasts
  • 10-14 rashers of good quality streaky bacon
  • 1 cup of frozen garden peas
  • 200g low fat ricotta
  • 1 clove garlic
  • Generous pinch of fresh mint
  • 2 bell peppers
  • 2 red onion
  • 1 large handful of pine nuts (lightly toasted)
  • Juice of 1 lemon
  • 2 250g ready to eat puy lentils packets
  • Season with salt and pepper
  • Serve with a generous grating of Parmesan cheese

Method

  1. Run the peas under cold water until they have defrosted. This should take no longer than a few minutes.
  2. Using a blender, wiz together the peas with the ricotta, garlic, mint, salt and pepper.
  3. Preheat the oven to gas mark 5/190°C/375°F.
  4. Length ways from the bottom of the chicken breast, cut a little pocket into each one and then stuff with the pea mixture.
  5. Wrap each one carefully using the streaky bacon and then place into a roasting tray.
  6. Roughly chop the veg and add place around the chicken in the roasting tray. Drizzle with a little oil and cook for roughly 30 minutes, until cooked through.
  7. Cook your puy lentils, following the package guidelines. When the chicken is cooked, remove from the tray and mix the veg and juices with the Puy lentils in a pan with the lemon juice, pine nuts and a little salt and pepper.
  8. Serve along side the chicken with a generous grating of Parmesan cheese.

 

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