Guest chef

Lucy Jessop

Lucy is our magazine Food Editor and creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!

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Parma ham chicken with lentils

  • Serves 4
  • Prep 10 mins
  • Total time 30 mins
3.6/5 rating (14 votes)
Parma ham chicken with lentils

step by step

  • 1Preheat the oven to 220°C, fan 200°C, gas 7. Season the chicken breasts and wrap 2 slices of Parma ham around each one. Place in a lightly oiled nonstick roasting tin and arrange the tomatoes around the chicken. Roast for 15-20 minutes until the chicken is cooked through.
  • 2Meanwhile, heat the olive oil in a large sauté pan, add the onion and chopped rosemary leaves and cook gently for 8-10 minutes until softened. Stir in the courgette and cook for a further 5 minutes. Add the lentils, balsamic vinegar and blanched cabbage leaves; cook for 5 minutes, stirring occasionally. Season to taste.
  • 3Divide the lentil and cabbage mixture among 4 plates, slice the chicken and serve on top of the lentils, with the roasted cherry tomatoes.
  • Recipe photograph by Martin Poole

You will need

  • 4 skinless chicken breasts
  • 8 slices Parma ham
  • 225g cherry tomatoes on the vine
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 sprig of rosemary, leaves finely chopped
  • 1 courgette, thinly sliced
  • 2 x 250g packs Puy lentils with sundried tomatoes and basil (or 2 x 410g tins green lentils, drained)
  • 1 tbsp balsamic vinegar
  • 3 large savoy cabbage leaves, stems trimmed, shredded and blanched
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+ Nutritional Information