Chicken with goats cheese and sage

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Deliciously sumptuous stuffed chicken breast.


By Kerry Edwards October 23 2009
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Ingredients (11)

fresh sage — butter fried
prosciutto
fresh Italian parsley
garlic — cloves
fresh basil
lemon juice
chicken breast fillets
goat's milk cheese
fresh chillies — 573
lentils — puy
spinach
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Method:

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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