Mini Chicken Roll-Ups with Lentils
- Reviews 3
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 1⁄2 lb lentils (pre-soaked)
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1⁄4 lb bacon, slices cut into thirds
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon fennel seed
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt and pepper
Directions
- Drain lentils and place in a soup pot with carrot, celery, onion, garlic, bay leaves and olive oil.
- Add enough water to-just- cover lentils and veggies, cover and cook 40 minutes (or until tender) over medium-low heat, stirring occasionally.
- Add salt towards the end of cooking (adding salt at the beginning lengthens cooking time).
- While the lentils are cooking, dice chicken into 2" pieces and wrap with bacon pieces.
- Secure with a toothpick.
- Melt butter in a large frying pan, add wrapped chicken and salt and pepper to taste.
- Sprinkle with fennel seeds and brown chicken.
- Add wine, lower heat and simmer for about 10 more minutes, or until chicken is cooked through.
- Add lentils to the pan with the chicken, season with salt and pepper, mix well and allow flavors to meld for about 10 minutes.
- Serve hot.
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