Ingredients
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90g (1/3 cup) Tamar Valley Greek Style Yoghurt
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2 teaspoons lemon juice
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2 (about 500g) chicken breast fillets, halved horizontally
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8 fresh sage leaves
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100g thinly sliced pancetta
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1 tablespoon olive oil
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3 spring onions (shallots), thinly sliced
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1 garlic clove, crushed
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400g can lentils, rinsed, drained
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150g baby spinach leaves
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1/4 cup chopped fresh mint
Method
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1Combine yoghurt and lemon juice in a bowl. Season. Place 2 sage leaves along the length of each piece of chicken. Top with pancetta. Secure with toothpicks.
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2Heat oil in a frying pan over medium-high heat. Cook chicken for 2-3 minutes each side or until cooked. Transfer to a plate.
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3Reduce heat to medium. Stir in spring onion and garlic for 2 minutes or until soft. Stir in lentils, spinach and mint for 1-2 minutes or until spinach wilts. Divide among plates. Top with chicken. Serve with yoghurt mixture.
Source: taste.com.au
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