Prosciutto Wrapped Chicken With Lentils

Ingredients: Serves 4

4 chicken thighs, skinless (480g)

8 prosciutto slices

8 tsp. red pesto

2 x 14 oz. (400g) can lentils, drained

5 oz. (145g) sun-dried tomatoes, drained

2 tbsp. apple cider vinegar

2 tbsp. oil from sun-dried tomatoes

salt & pepper

Method:

• Heat the oven to 180°C.

• Cut each chicken thigh into two pieces, season

  with salt and pepper. Spread 1 teaspoon of pesto

  over each piece of chicken and wrap in a slice of

  prosciutto. Place on a baking tray and bake in the

  oven for 25-30 minutes, until crispy and cooked

  through.

• In the meantime, place the lentils and tomatoes in

  a pot and gently warm them through adding in

  the apple cider vinegar and 2 tablespoon of oil

  from the sun-dried tomatoes.

• Divide the lentils between 4 plates and, top with

  the chicken. Serve immediately