Oooof, absolutely love this dish! Ready in 30 mins.
Serves: 4 Time: 30 minutes
Ingredients
4 chicken thighs, skinless, approx 480g
8 prosciutto slices
8 tsp red pesto
2 x 400g can lentils, drained
145g sun-dried tomatoes, drained
2 tbsp juice from a lemon
2 tbsp oil from the sun-dried tomatoes
Method
Heat the oven to 180°C. Next cut each chicken thigh into two pieces, season with salt and pepper. Spread 1 teaspoon of pesto over each piece of chicken and wrap in a slice of prosciutto. Place on a baking tray and bake in the oven for 25-30 mins until crispy and cooked through.
Meanwhile, whack the lentils and tomatoes in a pot and gently warm through, adding the lemon juice and oil from the sun-dried tomatoes.
Once done, serve with the lentils between places and top with the chicken. Can be saved for leftovers tomorrow and taken to work in a tupperware.
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Hope you loved it!
Rosie ❤️
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