Pancetta, tomato and thyme stuffed chicken breasts with lentils

Preparation

Finely chop the red onions. Finely chop the garlic cloves. Chop the flat-leaf parsley. Finely chop the shallots.

For the chicken and lentils

For the sauce

And the rest...

1. 1 Put the pancetta, tomatoes and thyme in a food processor, season with freshly ground black pepper and pulse until finely minced.
2. 2 Slit the chicken breasts almost in half lengthways and open out. Place between two sheets of cling-film and gently bash with a rolling pin to flatten the meat.
3. 3 Divide the pancetta mix down the middle of each breast in a thin cylindrical shape. Fold the meat over the ends of the pancetta mix, then roll up so it is enclosed.
4. 4 Double wrap each breast tightly in cling-film, so that it holds its shape, then poach in simmering water for 20 minutes.
5. 5 Meanwhile, cook the lentils in a pan of unsalted boiling water for 5 minutes – skimming off any scum that rises to the surface.
6. 6 While the chicken and lentils are cooking, start making the sauce. Gently cook the shallots in a small pan with a little of the butter until softened.
7. 7 Add the wine, increase the heat and reduce the wine until it has almost disappeared.
8. 8 Turn down the heat to low and add the cream, stirring continuously until it coats the back of a spoon.
9. 9 Strain through a fine sieve, add the remaining butter, season, and keep warm until ready to serve.
10. 10 To finish the lentils, heat half of the oil in a frying pan and gently fry the onion for 2-3 minutes until soft.
11. 11 Add the garlic and cook for another minute, then stir in the parsley and lentils. Check the seasoning and set aside.
12. 12 When the chicken is cooked, remove the clingfilm and gently pan-fry in the remaining oil until golden brown.
13. 13 Remove from the pan, slice and serve on a bed of lentils with the cream sauce drizzled over.
14. 14 Add the stock and reduce by half.