date:Jan 20, 2014
Ingredients
1 cup (200g) Puy-style whole green lentils*
2 tbs olive oil
4 x 180g free-range chicken breast fillets with skin
4 large eschalots, thinly sliced
2 roasted red capsicums* (about 170g each), finely chopped
2 tbs finely chopped flat-leaf parsley leaves
1/2 cup good-quality basil pesto
Method
1. Cook lentils in a pan of boiling water for 12-14 minutes until just tender, then drain. Rinse under cold water to cool, then drain.
2. Heat 1 tablespoon olive oil in a large frypan over m