Parma ham chicken with lentils
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Parma ham chicken with lentils
Recipe by Lucy Jessop
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
394Kcal
Fat
8gr
Saturates
2gr
Carbs
27gr
Sugars
6gr
Fibre
9gr
Protein
54gr
Salt
1.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 4 skinless chicken breasts
- 8 slices Parma ham
- 225g cherry tomatoes on the vine
- 1 tbsp olive oil
- 1 red onion, sliced
- 1 sprig of rosemary, leaves finely chopped
- 1 courgette, thinly sliced
- 2 x 250g packs Puy lentils with sundried tomatoes and basil (or 2 x 410g tins green lentils, drained)
- 1 tbsp balsamic vinegar
- 3 large savoy cabbage leaves, stems trimmed, shredded and blanched
Step by step
-
Preheat the oven to 220°C, fan 200°C, gas 7. Season the chicken breasts and wrap 2 slices of Parma ham around each one. Place in a lightly oiled nonstick roasting tin and arrange the tomatoes around the chicken. Roast for 15-20 minutes until the chicken is cooked through.
-
Meanwhile, heat the olive oil in a large sauté pan, add the onion and chopped rosemary leaves and cook gently for 8-10 minutes until softened. Stir in the courgette and cook for a further 5 minutes. Add the lentils, balsamic vinegar and blanched cabbage leaves; cook for 5 minutes, stirring occasionally. Season to taste.
-
Divide the lentil and cabbage mixture among 4 plates, slice the chicken and serve on top of the lentils, with the roasted cherry tomatoes.
