Stuffed Chicken Breast with Lentil Salad
- 250 grams green Lentils
- 500 grams Beets
- 6 shallots
- 5 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- 3 Tbsps lemon juice
- 1 tsp honey
- 1 Tbsp powdered Mustard
- 4 Chicken breasts (140 g each)
- 2 sprigs Basil
- 250 grams Goat cheese (off the roll)
- 8 slices Bacon
- 2 sprigs Lemon balm
- 2 handfuls Arugula
Soak the lentils overnight in water.
Rinse the beetroot and steam for about 45 minutes. Drain the lentils and boil again in unsalted water. Cover and simmer for about 30 minutes. Peel the shallot and cut into wedges. Add to the lentils during the last 10 minutes of cooking time.
For the dressing, mix 2 tablespoons of olive oil with 2 tablespoons of vinegar, 2 tablespoons of lemon juice and the honey. Season with salt and pepper.
Allow the beetroot to cool slightly before peeling and cutting into pieces. Mix into the dressing.
Drain the lentils and leave to cool. Mix the mustard, the remaining vinegar and 2 tablespoons oil into the lentils and season with salt and pepper.
Preheat the oven to 160ºC (approximately 325ºF).
Rinse the chicken breasts, pat dry and cut each one along the edge.
Rinse the basil, shake dry and pluck off the leaves. Cut the goats cheese into cubes and stuff into the chicken with the basil. Drizzle with the remaining lemon juice and season with pepper.
Wrap each chicken breast with 2 slices of bacon and secure with toothpicks.
Heat the remaining oil in a pan and fry on both sides. Transfer to the grid in the oven (drip pan underneath) to finish cooking for about 20 minutes.
Rinse the lemon balm and the arugula, shake dry and pluck into small pieces. Mix in with the lentils and serve on plates. Arrange the beetroot on top, along with the chicken breasts (halved if desired).