This is a wonderfully simple dish. Ideal mid-week meal. Very easy, very healthy, and very tasty.
- 2 chicken breast fillets, halved horizontally
- 8 fresh sage leaves, or 1 t dried sage
- 100 g thinly sliced pancetta (or bacon)
- 2 T olive oil
- 3 spring onions, thinly sliced
- 1 garlic clove, crushed
- 400 g can lentils, drained and rinsed
- 150 g baby spinach leaves
- ¼ c fresh mint, chopped
Place 2 sage leaves (or a sprinkle of dried) along the length of each piece of chicken. Top with pancetta and secure with toothpicks.
Heat oil in frying pan over medium-low heat. Cook chicken for 3-5 minutes each side until cooked. Be careful not to overcook, breast meat dries and toughens very quickly. You can cook pancetta side down for longer as the pancetta will help to maintain moisture. Transfer to a plate.
Using the pan from the chicken, stir in spring onion, garlic and cook until just soft. Add lentils, spinach and mint, and cook until spinach wilts. Divide lentil mixture between plates and top with chicken. I serve with green vegetables and rice.
Recipe adapted from Australian Good Taste July 2012.