Bacon-Wrapped Chicken Breasts With Warm Lentil Salad
This Chicken with Bacon-Wrapped Lentil Salad recipe is a delightful combination of tender lentils and succulent chicken breasts with a crispy bacon wrap. The flavorful lentil salad is cooked to perfection while the bacon-wrapped chicken breasts add a savory touch. Enjoy this comforting and satisfying dish that is perfect for a cozy meal at home.
— Constant Cookbook
Ingredients
- 1 cup lentils, preferably Le Puy
- 4 Tbs. extra-virgin olive oil
- 1 carrot, peeled and cut into 1/4-inch dice
- 1 celery stalk, cut into 1/4-inch dice
- 1 shallot, minced
- 1 garlic clove, minced
- 2 cups low-sodium chicken broth or stock
- 1 1/2 tsp. kosher salt, plus more, to taste
- 3/4 tsp. freshly ground pepper, plus more, to taste
- 1 bay leaf
- 1 Tbs. sherry vinegar
- 1 tsp. minced fresh thyme
- 4 boneless, skinless chicken breast halves, each about 7 oz.
- 4 thick-cut bacon slices
Instructions
- Pick over the lentils, discarding any grit, and rinse well under running water.
- In a saucepan over medium heat, warm 1 Tbs. of the olive oil. Add the carrot, celery, shallot and garlic, cover and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Stir in the lentils, broth, 1/2 tsp. of the salt, 1/4 tsp. of the pepper and the bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, about 45 minutes. If the liquid threatens to cook away before the lentils are done, add 1/4 cup water. Remove from the heat and stir in 2 Tbs. of the olive oil, the vinegar and thyme. Taste and adjust the seasonings with salt and pepper. Partially cover the pan and keep warm over very low heat.
- Preheat an oven to 375°F.
- Using a flat meat pounder, pound each chicken breast half until flattened to an even thickness of about 3/4 inch. Season the breasts with the remaining 1 tsp. salt and 1/2 tsp. pepper. With the smooth side of the breast facing up, and beginning at a point under the breast to hold the bacon in place, wrap a bacon slice around each breast in a spiral. If necessary, secure the bacon to the breast with a toothpick.
- In a large, nonstick ovenproof fry pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the chicken breasts, smooth sides up, and cook until lightly browned, about 2 minutes. Turn the breasts over and cook until the other sides are lightly browned, about 3 minutes. Turn the breasts smooth side up and transfer the pan to the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast meat registers 170°F and the bacon is browned, about 20 minutes.
- Spoon the lentil salad into warmed shallow bowls. Top each portion with a chicken breast and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Chicken</i>, by Rick Rodgers (Oxmoor House, 2008).
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