Recipe - Prosciutto-Wrapped Spiced Chicken Breast On Cep Lentils And

SPICE RUB FOR CHICKEN
3 tablespoon Sea salt
2 teaspoon Dried oregano
1 teaspoon Rosemary; very finely
chopped
1 teaspoon Soft thyme leaves
2 teaspoon Ground caraway
1 teaspoon Ground cumin
One half teaspoon Turmeric
2 tablespoon Harissa
1 tablespoon Garlic; crushed
Ground black pepper
3 250 g chicken breasts; skin
off, bone on
6 sl Parma ham

CEP LENTILS
15 g Dried ceps; soaked in 1/2
pint
; hot water for 15
; minutes
2 Rashers smoked streaky
bacon; minced
2 tablespoon Olive oil
1 md Onion; peeled and chopped
4 Cloves garlic; finely
chopped
1 Stick celery; finely chopped
1 Carrot; peeled and finely
; chopped
1 teaspoon Soft thyme leaves
2 Bay leaves
350 ml Red wine
450 ml Chicken stock
100 g Puy lentils
5 5 g chorizo sausage; skinned
and minced
Sal t and ground black
pepper
85 g Unsalted butter
Chives; snipped
Flat leaf parsley; chopped

Combine all the ingredients together for the spice rub for the chicken.

Rub the spice mix all over each chicken breast. Wrap two slices of Parma
ham around each of the chicken breasts.

Drain the ceps thoroughly, chop reserving the soaking liquor. In a medium
casserole dish, heat the olive oil and fry bacon until crispy. Add the
onions, garlic, celery, carrot, thyme and bay leaves and cook until
vegetables are soft but without colour. Add the ceps and cook for 2
minutes.

Add the red wine, scraping all the coagulated bits off the bottom of the
pan. Add the lentils, soaking liquor and stock and cook for about 40
minutes.

Meanwhile, place the chicken breasts on a griddle pan to brown all over and
remove and place in the oven at 200C for 15 minutes. Fold in the chorizo to
the lentils 10 minutes before the end of cooking. The lentils should be of
a soupy consistency, add more stock if necessary. Fold in 2/3 of the butter
and parsley before serving.

Season to taste. Divide between three plates and place a chicken breast on
top. Sprinkle with parsley and serve with baby courgettes tossed in
remaining butter with some snipped chives and chopped parsley.

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