Guest chef

Lucy O'Reilly

Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.

Parma ham-wrapped chicken with creamy lentils

  • Serves 2
  • Total time 20 mins
5.0/5 rating (2 votes)
Parma ham-wrapped chicken with creamy lentils
Parma ham-wrapped chicken with creamy lentils

step by step

  • 1Sandwich the chicken between 2 sheets of clingfilm, then bash out using a rolling pin until doubled in size. Season, scatter over the rosemary and wrap each breast in 2 slices of Parma ham, overlapping the ham slightly.
  • 2Heat half the oil in a saucepan and slowly soften the shallots for 6 minutes. Add the lentils and heat for 2 minutes more. Stir in the crème fraîche, lemon zest, parsley and some seasoning. Dress the rocket with 1⁄2 tablespoon oil, a squeeze of lemon juice and some seasoning.
  • On the table in just 20 minutes!
  • 3Meanwhile, heat the remaining 1⁄2 tablespoon oil in a large frying pan over a medium heat. Add the chicken and fry for 3-4 minutes on each side until crisp and cooked through. Serve with the creamy lentils and dressed rocket.
  • Recipe photograph by Ant Duncan

You will need

  • 2 skinless chicken breast fillets
  • 2 small sprigs of rosemary, leaves picked and finely chopped
  • 4 slices Parma ham
  • 2 tbsp extra-virgin olive oil
  • 2 shallots, finely chopped
  • 1 x 250g pack Merchant Gourmet ready-to-eat Puy lentils
  • 11⁄2 tbsp crème fraîche
  • zest and juice of 1⁄2 lemon
  • 1⁄2 x 28g pack flat-leaf parsley, leaves chopped
  • 1 x 60g bag wild rocket

+ Nutritional Information