Chicken with goats cheese and sage

Deliciously sumptuous stuffed chicken breast.



  • sage leaves fried in butter
  • puy lentils
  • olive oil
  • goats cheese
  • chicken breasts
  • lemon juice
  • basil
  • fresh garlic
  • flat leaf parsley
  • prosciutto ham
  • spinach


Slit open the chicken breast down one side and stuff it with some crumbled goats cheese, a couple of fried sage leaves and a little fried fresh garlic. Season with black pepper and wrap a slice of prosciutto ham tightly around the stuffed chicken breast. Bring the puy lentils to the boil (put a teaspoon of oil in the pan) and simmer for about 15 to 20 minutes. Meanwhile pan fry the chicken breast, until golden (about 3 minutes on each side), and finish it off in the oven (200C) for a further 15 minutes. Drain most of the water from the lentils, add the lemon juice and a few sloshes of olive oil and the chopped spinach and herbs. Cook for a further minute, then serve!
Obviously quantities vary according to how many people you are serving. For four, use four chicken breasts, 200g goats cheese and about 1 and 1/2 cups of lentils.  

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