Goat's cheese chicken with warm lentils & sweet beets
Stuffing and wrapping chicken breasts works brilliantly for entertaining, letting you get most of the work done before any of your guests arrive
To serve, warm the lentils in the pan, stir the remaining parsley into most of the dressing, then tip in the warm lentils. Spoon onto plates with some of the roast beets and shallots, scatter...
- Yield: Serves 6
- Cooking time: 40 Min
- Rating: 5/5
- Publisher: Bbcgoodfood.com
Ingredients
- 500g raw beetroot Beetroot beat-rootA favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a… , peeled and cut into wedges
- 12 shallots Shallot shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at… , halved if large
- 3 tbsp clear honey
- 6 tbsp mild olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits… , zest and juice
- 350g Puy lentil Lentils len-tilThe lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 big garlic clove, roughly chopped
- 2 tbsp capers Capers kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 tbsp Dijon mustard
- 100g bag mixed green leaves
- 6 large boneless skinless chicken breasts
- 150g tub Chavroux soft goat's cheese
- 20g pack flat-leaf parsley, chopped
- 18 rashers thin-cut smoked streaky bacon
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