Chicken with Parma Ham

4 x 175g (6oz) boneless, skinless chicken breasts
50g (2oz) softened butter
4 tbs Schwartz Pasta Special Blend Garlic Italian
8 slices of Parma ham
150ml (¼ pint) chicken stock
225g (8oz) dried Puy lentils, washed and drained
3 tbs olive oil
1 - 2 tbs Schwartz Herbes de Provence

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Cut a slit into the side of each chicken breast to form a pocket and then open out to form a butterfly.



STEP 2

In a bowl mix together the butter and Garlic Italian Special Blend. Spread the butter mixture inside the opened chicken breast and roll back up.



STEP 3

Wrap 2 slices of ham around each chicken breast and secure with a cocktail stick. Place the chicken breasts in a small ovenproof dish and pour over the chicken stock.



STEP 4

Cover with foil and bake for 35 minutes or until cooked through, removing the foil for the last 10 minutes.



STEP 5

Meanwhile, boil the lentils in unsalted water for 15-20 minutes. Drain and return to the pan. Toss with the oil and Herbes de Provence. Spoon onto plates. Place the chicken on top and drizzle over the cooking juices.



STEP 6

Serve with grilled, halved tomatoes