Chicken Breast with Prosciutto
Chicken Breast with Prosciutto



  • 4 chicken breasts
  • 8 slices of prosciutto
  • 225g cherry tomatoes
  • 1 tbsp olive oil
  • 1 sliced red onion
  • 1 rosemary sprig, leaves chopped
  • 1 sliced courgette
  • 500g cooked puy lentils
  • 1 tbsp balsamic vinegar
  • 4 large savoy cabbage leaves, shredded and blanched
  • Preheat the oven to 220C. Season the chicken breasts and wrap each with 2 slices of prosciutto. Place in a roasting tin with the tomatoes, drizzle with oil and seasoning. Roast for 20 mins or until the chicken is cooked through.
  • Meanwhile, cook the onion and rosemary leaves in the oil for 10 mins to soften. Stir in the courgette, cook for 5 mins more, then stir in the cooked lentils, vinegar and blanched savoy cabbage leaves. Cook for 5 mins and season to taste, then divide between 4 plates topped with the sliced chicken and the cherry tomatoes.
30 mins
4 serving

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