One-pan Prosciutto Chicken With Creamy Spinach Lentils

By Katrina Woodman

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For a quick and easy minute meal, try this delicious onepan chicken, spinach and lentil dish.

All you have to do is throw all your ingredients of One-pan Prosciutto Chicken With Creamy Spinach Lentils

  1. 4 slices prosciutto
  2. 2 large (about 700g) chicken breast, fillets, halved lengthways
  3. 1 tablespoon extra virgin olive oil
  4. 1 brown onion, finely chopped
  5. 2 garlic cloves, crushed
  6. 300ml ctn light thickened cream for cooking
  7. 400g can lentils, rinsed, drained
  8. 1 tablespoon Dijon mustard
  9. 280g pkt baby spinach leaves
  10. 1 lemon, halved
  11. Grilled bread, to serve (optional)

The instruction how to make One-pan Prosciutto Chicken With Creamy Spinach Lentils

  1. Wrap a prosciutto slice around each piece of chicken. Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook chicken, turning, for 6 minutes or until cooked through. Transfer to a plate.
  2. Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened. Add cream, lentils and mustard. Bring to a simmer. Reserve a few spinach leaves. Chop 2 large handfuls of spinach and reserve. Add remaining spinach to pan. Cover and cook for 2 minutes, until wilted. Add chopped spinach. Cook, covered, for 1 minute
  3. Squeeze juice of a lemon half into pan. Season. Return chicken and any juices to pan. Cover and simmer for 1 minute or until warmed through. Sprinkle with reserved spinach. Serve with remaining lemon, cut into wedges, and bread, if you like.

Nutritions of One-pan Prosciutto Chicken With Creamy Spinach Lentils

fatContent: 549.222 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 55 grams protein
sodiumContent:

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