Ingredients
Lentils:
- 250 g carrots
- 1 onion
- 200 g brown lentils
- 1 bay leaf
- 750 ml vegetable broth
- 3 stalks celery
- 75 g drained dried tomatoes in oil
- 3 tbs balsamic vinegar
- 5 stalks flat leaf parsley
Sage chicken:
- 4 chicken breast (approx. 150 g each)
- 8 sage leaves
- 4 slices Parma ham
Preparation
1. Remove the chicken breast from the fridge approx. 30 minutes before preparation.
2. Peel the carrots. Depending on the size, halve them lengthwise and cut into slices. Peel and finely cut the onion. Add both to the pot with the lentils, bay leaf and broth. Cover with Secuquick softline and close.
3. Heat the pot on highest level up to the turbo window, switch to a low level and cook for about 12 minutes in the turbo area.
4. Dab the chicken breast dry, wrap each in a slice of ham with two sage leaves.
5. Heat the pan on highest level up to the roasting window, switch to a low level, place the chicken breast in it and roast until the turning point is reached. Turn the meat, cover with the lid and roast on the switched-off hob for approx. 10 minutes until done.
6. Clean and finely dice the celery. Cut the dried tomatoes into strips.
7. At the end of cooking time, depressurize Secuquick and remove it. Add the celery and tomatoes. Season to taste with salt, pepper and balsamic vinegar.
8. Finely chop the parsley leaves. Plate the lentils with the chicken breast, sprinkle with parsley and serve.
This recipe has been tested and approved by AMC.
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