Sauteed Chicken Breasts on a Bed of Lentils with Lemon and Garlic

Sauteed Chicken Breasts on a Bed of Lentils with Lemon and Garlic

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Lentil Salad:

2 1/2 cups cooked lentils

1 head roasted garlic, pulp squeezed and reserved

2 shallots, chopped

zest of 1 lemon

juice of 1 lemon

2 tablespoons sherry vinegar

2 tablespoons chopped sun-dried tomatoes

1/3 cup olive oil

1 tsp. chopped fresh oregano

1/4 tsp. cumin

salt and pepper, to taste

Chicken:

4 boneless chicken breasts

salt and pepper, to taste

1/2 cup flour

1 tablespoon olive oil

Salad:

In a large bowl whisk together the oil , lemon juice, zest and vinegar. Add the rest of the ingredients and toss.

Chicken:

Preheat oven to 350 degrees.

Salt and pepper the chicken and dredge in the flour. Heat a heavy ovenproof pan with olive oil on high. Sear the chicken on both sides until golden. Place in oven to finish cooking the chicken until juices run clear about 5 minutes, depending on the thickness of the chicken.

Place chicken on a bed of the lentil salad. Serve hot.

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