Stuffed chicken breast on lentils

Ingredients for 4 servings:

• 4 chicken breasts, boned
• 2 cup(s) herbs (e.g. basil, parsley, arugula, spinach leaves)
• 1 clove(s) garlic
• some chili, maybe
• 100 g cream cheese
• salt and pepper
• nutmeg
• 3 tbsp olive oil
• 2 sprigs rosemary
• ½ jar white wine
• some broth, if necessary
• 1 pinch(s) of sugar
• 1 tbsp olive oil
• 250 g lentils
• salt water
• 1 small onion(s)
• 2 cloves garlic
• 1 small tomato(s)
• 2 tbsp olive oil
• 125 ml broth or tomato juice, about
• salt and pepper
• Parsley
• 1 dashes balsamic vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Petto di pollo ripieno sul letto di lenticchie

Score the chicken breasts on both sides with a sharp knife so that you can unfold them twice and spread them out into a large surface. Pound the meat flat in the thick parts and season with pepper and a little salt. Pluck the herbs from the stems and chop very finely. Mix with the chopped garlic, chili, and cream cheese. Season this green paste with salt, pepper, and nutmeg. Spread it on the meat. Roll each piece into a roll. Tie it with kitchen twine. Brown it all over in hot olive oil, adding the rosemary sprigs. Deglaze with the wine, cover, and simmer over low heat for about ten minutes. At the end, deglaze the gravy with a little stock, season with sugar, and blend with olive oil using a hand blender. Lentils, the pretty little brown mountain lentils from Umbria, go well as a side dish: they are cooked until tender in plenty of salted water. In a second pot, sauté the finely diced onion, add the chopped garlic, then add two heaped tablespoons of cooked lentils and the chopped tomato. Blend everything with a hand blender until smooth, then add olive oil and a little stock or tomato juice, making enough sauce to coat the remaining lentils. Now add the remaining lentils and mix in. Heat through, then season with salt, pepper, and a dash of balsamic vinegar. Finally, stir in some chopped parsley. Using a sharp knife, slice the chicken rolls diagonally into finger-width slices. Spread the lentil mixture on the plate to form a bed, arrange the chicken breast slices on top, and drizzle with the blended sauce.