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Sauteed Chicken Breasts On A Bed Of Lentils With Lemon And G

Yield: 1 servings

Ingredients and directions for this recipe

-LENTIL SALAD-
2 1/2 c Cooked lentils
3 Cloves garlic; chopped
2 Shallots; chopped
1 Lemon; Juice of
1 Lemon; Zest of
2 tb Sherry vinegar
2 tb Chopped sun-dried tomatoes
1/3 c Extra-virgin olive oil
1 ts Chopped fresh oregano
1 pn Ground cumin
Salt and black pepper to
-taste

SAUTEED CHICKEN BREASTS
4 Boneless chicken breasts; 6
-ounces each
Salt and black pepper to
-taste
1/2 c Flour
1 tb Olive oil

For the lentil salad, place cooked lentils in a bowl. In another bowl
combine garlic, shallots, lemon juice, zest, vinegar, and sun-dried
tomatoes. Slowly whisk in olive oil until well blended. Season with
oregano, cumin, salt, and pepper and mix well. Combine dressing with
lentils and set aside while preparing the chicken.

For the chicken, preheat oven to 350 degrees. Season chicken breasts with
salt and pepper, then dredge them in flour to coat them.

Heat olive oil in a large saute pan until smoking hot. Sear chicken on each
side until golden brown, about 2 minutes per side. Bake for another 3 or 4
minutes, depending on the thickness of the chicken. Place the lentils on
individual plates or on a tray. Place the chicken on top of the bed of
lentils and serve hot.

Serves four.

See also:
Previous recipe Sauteed Chicken Breasts Layered With Roasted Peppers
Next recipe Sauteed Chicken Breasts With Summer Vegetables

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