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One-pan prosciutto chicken with creamy spinach lentils
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Whip up a tasty one-pan chicken, spinach, and lentil meal in just 20 minutes!
Ingredients:
  • 4 slices prosciutto
  • 2 large (about 700g) chicken breast, fillets, halved lengthways
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300ml Cooking Cream
  • 400g can lentils, rinsed, drained
  • 23.40 gm Dijon mustard
  • 280g pkt baby spinach leaves
  • 1 lemon, halved
  • Grilled bread, to serve (optional)
Instructions:
  • Wrap each succulent chicken piece lovingly in a delicate prosciutto slice. Heat 2 teaspoons of oil in a large frying pan over medium-high heat, then sear the chicken for 6 minutes or until perfectly cooked. Transfer to a plate with care.
  • Heat the rest of the oil in a pan over medium heat. Sauté onion and garlic for 3 minutes until softened. Pour in cream, lentils, and mustard and bring to a simmer. Keep a few spinach leaves aside. Chop 2 large handfuls of spinach and set aside. Add the rest of the spinach to the pan, cover, and cook for 2 minutes until wilted. Stir in the chopped spinach and continue to cook covered for 1 minute.
  • Squeeze lemon juice into pan and season. Add chicken and juices back to the pan. Cover and simmer for 1 minute until heated through. Top with spinach. Serve with lemon wedges and bread, if desired.

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