Lentil Salad with Parma Ham and Chicken Roulade
Chicken with Parma ham has been one of my favourites for a long
time. This time I decided to involved lentils and this is the
result! Should you not be very fond of lentils for some reasons,
just enjoy the roulade with some fresh salad.
6 slices of Parma ham
2 chicken fillets
McCormick's oregano
McCormick's black pepper
100 g lentils
60 g boiled red beetroot
20 g carrots
20 g root celery
10 g shallot onions
1.5 l dark meat stock
Tsa Tzoy lettuce
ruccola lettuce
herb and garlic salad dressing
If you are a very diligent person, soak the lentils overnight -
they will cook faster then. Cut the carrots, celery and onions into
dices and cook lightly in oil. When the vegetables are light brown,
add the lentils. Use a pot with a thick bottom - lentils require
longer time for stewing and it would be nice to let them simmer at
a constant and not very intense heat. Now you can start adding
dashes of meat stock; continue doing this until the lentils are
cooked. Add the chopped beetroot last.
Halve the chicken fillets lengthwise. Spread the Parma ham on the chopping board and sprinkle with oregano and some black pepper. Place the fillets on the ham slices and roll up. Bake the chicken rolls in the oven at 180o for 10-12 minutes.
While the chicken is cooking, shred the lettuce into pieces,
place in a salad bowl and gently toss with salad dressing. Once
baked, serve the chicken rolls immediately with lentil stew and
fresh salad.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor