| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Caprial2 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Cooked lentils |
| 3 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 1 |
|
Lemon; Juice of |
| 1 |
|
Lemon; Zest of |
| 2 |
tb |
Sherry vinegar |
| 2 |
tb |
Chopped sun-dried tomatoes |
| 1/3 |
c |
Extra-virgin olive oil |
| 1 |
ts |
Chopped fresh oregano |
| 1 |
pn |
Ground cumin |
|
|
Salt and black pepper to taste |
| 4 |
|
Boneless chicken breasts; 6 ounces each |
|
|
Salt and black pepper to taste |
| 1/2 |
c |
Flour |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
LENTIL SALAD
SAUTEED CHICKEN BREASTS
For the lentil salad, place cooked lentils in a bowl. In another bowl
combine garlic, shallots, lemon juice, zest, vinegar, and sun-dried
tomatoes. Slowly whisk in olive oil until well blended. Season with
oregano, cumin, salt, and pepper and mix well. Combine dressing with
lentils and set aside while preparing the chicken.
For the chicken, preheat oven to 350 degrees. Season chicken breasts with
salt and pepper, then dredge them in flour to coat them.
Heat olive oil in a large saute pan until smoking hot. Sear chicken on each
side until golden brown, about 2 minutes per side. Bake for another 3 or 4
minutes, depending on the thickness of the chicken. Place the lentils on
individual plates or on a tray. Place the chicken on top of the bed of
lentils and serve hot.
Serves four.
Converted by MC_Buster.
Per serving: 1631 Calories (kcal); 89g Total Fat; (46% calories from fat);
55g Protein; 172g Carbohydrate; 0mg Cholesterol; 161mg Sodium Food
Exchanges: 10 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit;
17 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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