Chicken bon fillet with Tandem bacon and lentils
Products for 4 portions
Preparation time: 10 minutes
Cooking time: 30 minutes
2 tbsp. olive oil
210 g Tandem bacon (1 pack)
500 g chicken bon fillet
For the lentils:
3 tbsp. olive oil
1 stalk of celery, finely chopped
50 ml white wine
2 cans of 400 g lentils each
60 g arugula
½ tsp. paprika
1 tbsp. dried oregano
Cut the bacon into large cubes. In a large pan, heat the olive oil and fry the bacon for 5-6 minutes until well brown.
Add the chicken meat, add salt, season with pepper, oregano, and paprika. Stir well and cook for 7-8 minutes.
Pour the wine in and leave it on the stove for another 8-10 minutes until the meat is cooked.
In the casserole, heat the olive oil and fry the onion and celery cubes for 4-5 minutes until they soften. Add the strained lentils and leave on the stove for 3-4 minutes to heat them up.
Add the arugula and mix well until soft. Remove the pan from the heat.
In a serving plate, place the lentils with the arugula, arrange the chicken with bacon on top and top with a little bit of the cooking sauce.