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Ingredients
Method
- 2 leeks, finely sliced
- 6 thyme sprigs
- 4 crushed garlic cloves
- 2 x 250g packs of cooked puy lentils
- 200g halved radishes
- 4 chicken breasts, bones removed
- 4 tsp wholegrain mustard
- 40g panko breadcrumbs
- 20g chopped parsley
- 1.5 tbsp olive oil
- 300ml chicken stock
- 4 tbsp crème fraîche
- Preheat the oven to 200C. Place the thyme, garlic, radishes, lentils and leeks in a roasting tin, then stir to combine and nestle in the chicken breasts. Top each breast with a tsp of mustard, and sprinkle with a mixture of the breadcrumbs, parsley, olive oil and some sea salt. Pour the stock around the chicken breasts, being careful not to make the breadcrumbs soggy.
- Roast the whole lot for 40 mins or until the chicken is cooked through. Leave the dish to stand for about 10 mins, then stir in the crème fraîche and season well before serving.
45 mins
4 serving
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