Name: Prosciutto-Wrapped Chicken with Warm Lentil, Pepper & Zucchini Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups brown lentils, dried; 1.02 kg chicken breasts, boneless skinless; 1 small bunch Italian (flat-leaf) parsley; 3 orange bell peppers; 12 slices prosciutto; 1 ½ medium red onions; 3 medium zucchini squash; black pepper; extra virgin olive oil; garlic powder; oregano, dried; red wine vinegar; salt

Prosciutto-Wrapped Chicken with Warm Lentil, Pepper & Zucchini SaladProsciutto-Wrapped Chicken with Warm Lentil, Pepper & Zucchini Salad — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ cups brown lentils, dried

1.02 kg chicken breasts, boneless skinless

1 small bunch Italian (flat-leaf) parsley

3 orange bell peppers

12 slices prosciutto

1 ½ medium red onions

3 medium zucchini squash

black pepper

extra virgin olive oil

garlic powder

oregano, dried

red wine vinegar

salt

Instructions

Using a strainer, rinse lentils under cold water, then drain and transfer to a medium saucepan; add water and salt. Cover and bring to a boil over high heat. Once boiling, remove lid, reduce heat to a simmer, and cook until tender, 15-20 minutes. Drain and set aside.

Meanwhile, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season both sides with spices, then wrap each cutlet with two slices of prosciutto.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add cutlets and pan-fry until prosciutto is crisp and chicken is cooked through, 3-4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

While the chicken is cooking, wash and dry the fresh produce.

Using a clean cutting board, trim, seed, and small dice bell peppers. Place in a medium bowl.

Trim and small dice zucchini. Add to the bowl with the bell pepper.

Peel, halve, and small dice onions. Add to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Return skillet to medium-high heat. Once the skillet is hot, add more oil and swirl to coat the bottom. Add veggies, parsley, and spices; cook, stirring occasionally, until veggies have softened, 5-6 minutes.

Add drained lentils and vinegar to the skillet with the veggies, then stir to combine. Remove from heat.

Slice chicken into thin strips.

To serve, divide warm lentil salad between plates or bowls and top with chicken. Enjoy!

Open this recipe in Flambette