Recipe for Prosciutto-Wrapped Spiced Chicken Breast on Cep Lentils and 
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Yield:
3 servings
Ingredients:
Amount Ingredient
SPICE RUB FOR CHICKEN ----------------
3 tbl Sea salt
2 tsp Dried oregano
1 tsp Rosemary, very finely chopped
1 tsp Soft thyme leaves
2 tsp Ground caraway
1 tsp Ground cumin
1/2 tsp Turmeric
2 tbl Harissa
1 tbl Garlic, crushed
Ground black pepper
3 x 250 g chicken breasts, skin off, bone on
6 slc Parma ham
----------------- CEP LENTILS ----------------
15 gm Dried ceps, soaked in 1/2 pint hot water for 15 minutes
2 x Rashers smoked streaky bacon, diced
2 tbl Olive oil
1 med Onion, peeled and chopped
4 x Cloves garlic, finely chopped
1 stk celery, finely chopped
1 x Carrot, peeled and finely chopped
1 tsp Soft thyme leaves
2 x Bay leaves
350 ml Red wine
450 ml Chicken stock
100 gm Puy lentils
5 x 5 g chorizo sausage, skinned and diced
Sal t and ground black pepper
85 gm Unsalted butter
Chives, snipped
Instructions:
Instructions: Combine all the ingredients together for the spice rub for the chicken.

Rub the spice mix all over each chicken breast. Wrap two slices of Parma ham around each of the chicken breasts.

Drain the ceps thoroughly, chop reserving the soaking liquor. In a medium casserole dish, heat the olive oil and fry bacon until crispy. Add the onions, garlic, celery, carrot, thyme and bay leaves and cook until vegetables are soft but without colour. Add the ceps and cook for 2 minutes.

Add the red wine, scraping all the coagulated bits off the bottom of the pan. Add the lentils, soaking liquor and stock and cook for about 40 minutes.

Meanwhile, place the chicken breasts on a griddle pan to brown all over and remove and place in the oven at 200C for 15 minutes. Fold in the chorizo to the lentils 10 minutes before the end of cooking. The lentils should be of a soupy consistency, add more stock if necessary. Fold in 2/3 of the butter and parsley before serving.

Season to taste. Divide between three plates and place a chicken breast on top. Sprinkle with parsley and serve with baby courgettes tossed in remaining butter with some snipped chives and chopped parsley.

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