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Ingredients

4 slices prosciutto
2 large (about 700g) chicken breast, fillets, halved lengthways
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
300ml Bulla Cooking Cream
400g can lentils, rinsed, drained
1 tablespoon Dijon mustard
280g pkt baby spinach leaves
1 lemon, halved
Grilled bread, to serve (optional)

Method

Step 1 Wrap a prosciutto slice around each piece of chicken. Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook chicken, turning, for 6 minutes or until cooked through. Transfer to a plate.
Step 2 Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened. Add cream, lentils and mustard. Bring to a simmer. Reserve a few spinach leaves. Chop 2 large handfuls of spinach and reserve. Add remaining spinach to pan. Cover and cook for 2 minutes, until wilted. Add chopped spinach. Cook, covered, for 1 minute
Step 3 Squeeze juice of a lemon half into pan. Season. Return chicken and any juices to pan. Cover and simmer for 1 minute or until warmed through. Sprinkle with reserved spinach. Serve with remaining lemon, cut into wedges, and bread, if you like.

One pan prosciutto chicken with creamy spinach lentils

How to make One pan prosciutto chicken with creamy spinach lentils

Ingredients

Method