John Myers
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Mediterranean-flavored Chicken Breast on Lentil-paprika-vegetables
The perfect mediterranean-flavored chicken breast on lentil-paprika-vegetables recipe with a picture and simple step-by-step instructions.
chicken breast
- 2 Chicken breasts
- 8 Disk Bacon
- 2 tbsp Ajvar
- 2 Pickled sun-dried tomatoes
- 3 Herb olives
- 2 Garlic cloves
- Salt
- Pepper
Lentil and pepper vegetables
- 200 g Puy lentils
- 2 Red Paprika
- 2 Shallots
- 1 Clove of garlic
- 30 ml Red port wine
- Salt
- Pepper
- 1 tbsp Olive oil
chicken breast
- Finely chop the sun-dried tomatoes, olives and garlic cloves and mix with the ajvar. Salt and pepper, make sure that the bacon already brings salt.
- Place 4 slices of bacon side by side, slightly overlapping. Brush the bacon slices with the ajvar mixture. Now place a chicken breast on each of the bacon slices and wrap it in it and place the seam side down in a pan and fry on all sides until crispy and finish cooking in the oven at approx. 140 degrees. (Pressure test!)
Lentil and pepper vegetables
- Bring the Puy lentils to a boil in enough water and simmer for 15 minutes at a low temperature, then pour over a sieve and drain well.
- Remove the white inner skin and the seeds from the peppers and peel the peel with a peeler and then cut the peppers into small cubes. Finely dice the garlic and shallots as well.
- Heat the olive oil in a pan and fry the shallots and garlic until translucent, then add the diced paprika and fry for about 4 – 5 minutes, turning, then deglaze with the port wine and reduce the port wine almost completely.
- Then add the lentils and stir-fry for about 4 minutes, then season with salt and pepper.
finish
- Arrange a bed on a plate of the vegetables and arrange the chicken breast on top.
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