Name: Prosciutto-Wrapped Spiced Chicken Breast on Cep Lentils And
Ingredients: 3 tb Sea salt; 2 ts Dried oregano; 1 ts Rosemary; very finely chopped; 1 ts Soft thyme leaves; 2 ts Ground caraway; 1 ts Ground cumin; 1/2 ts Turmeric; 2 tb Harissa; 1 tb Garlic; crushed; Ground black pepper; 3 250 g chicken breasts; skin off, bone on; 6 sl Parma ham; 15 g Dried ceps; soaked in 1/2 pint; ; hot water for 15; ; minutes; 2 Rashers smoked streaky bacon; diced; 2 tb 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 ts 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 diced; Sal t and ground black pepper; 85 g Unsalted butter

CATEGORY	CUISINE	TAG	YIELD
Meats		Superchefs	3	servings

INGREDIENTS

3	tb	Sea salt
2	ts	Dried oregano
1	ts	Rosemary; very finely chopped
1	ts	Soft thyme leaves
2	ts	Ground caraway
1	ts	Ground cumin
1/2	ts	Turmeric
2	tb	Harissa
1	tb	Garlic; crushed
		Ground black pepper
3		250 g chicken breasts; skin off, bone on
6	sl	Parma ham
15	g	Dried ceps; soaked in 1/2 pint
		; hot water for 15
		; minutes
2		Rashers smoked streaky bacon; diced
2	tb	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	ts	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 diced
		Sal t and ground black pepper
85	g	Unsalted butter
		Chives; snipped
		Flat leaf parsley; chopped

INSTRUCTIONS

SPICE RUB FOR CHICKEN
CEP LENTILS
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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