Chicken breast

Lentil and tomato pan-roasted chicken

Name: Lentil and tomato pan-roasted chicken
Yield: 6
Ingredients: 2 tsp extra virgin olive oil; 4 x 150g free range chicken breast fillets, trimmed; 1 onion, finely chopped; 2 garlic cloves, thinly sliced; 2 x 400g Rich & Thick Classic Tomatoes; 1/2 cup (125ml) chicken stock; 400g can lentils, rinsed, drained; 1 cup basil leaves, to serve

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This one-pot chicken dish is nourishing, full of flavor and easy to prepare. The star ingredient is Lilydale free-range chicken breast fillet.

2 tsp extra virgin olive oil
4 x 150g free range chicken breast fillets, trimmed
1 onion, finely chopped
2 garlic cloves, thinly sliced
2 x 400g Ardmona Rich & Thick Classic Tomatoes
1/2 cup (125ml) chicken stock
400g can lentils, rinsed, drained
1 cup basil leaves, to serve

Method

1.

Preheat the oven to 200°C. Heat 1 tsp oil in a large ovenproof saucepan or flameproof casserole over high heat. Season the chicken and cook, turning halfway, for 5-7 minutes until golden. Remove from the casserole and set aside.
2.

Return the casserole to medium heat with remaining 1 tsp oil. Add onion and garlic, and cook, stirring, for 4-5 minutes until softened. Add cherry tomatoes and stock, and bring to a simmer.
3.

Add lentils and stir to combine. Return chicken to the casserole, then bake for 10-12 minutes until sauce is slightly reduced.
4.

Serve the chicken topped with basil leaves and sprinkled with freshly cracked black pepper.