Apple and Sage Glazed Chicken Breast
with Creamy Lentils and Walnuts
This delicious Apple and Sage Glazed Chicken Breast has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
1
Courgette
(May contain traces of: Celery)
1
Lentils
25
Apple and Sage Jelly
2
Skin-On British Chicken Breasts
10
Chicken Stock Paste
75
Creme Fraiche
(Contains: Milk)
20
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
Not included in your delivery
100
Water for the Glaze
100
Water for the Lentils
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the shallot. Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
Drain and rinse the lentils in a sieve.
Mix together the apple and sage jelly and water for the glaze (see ingredients for amount) in a small bowl, then set your glaze aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side, down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray (skin-side up), then roast on the top shelf of your oven for 13 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken roasts, heat a drizzle of oil in a medium saucepan on medium-high heat.
Once hot, add the courgette and shallot to the pan. Cook until softened, stirring occasionally, 6-7 mins.
Stir in the lentils, water for the lentils (see ingredients for amount) and chicken stock paste until combined, then mix in the creme fraiche.
Bring to the boil, then simmer until the lentils are piping hot, 2 mins. Remove from the heat.
When the chicken has roasted for 13 mins, remove from the oven and spread the apple and sage glaze over the skin of each breast.
Return the chicken to the oven to roast until cooked through, 5-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, taste the lentils and season with salt and pepper if needed. Reheat gently if necessary.
When ready to serve, cut the chicken widthways into 2cm thick slices.
Share the creamy lentils between your bowls and top with the sliced chicken, spooning over any remaining glaze from the tray.
Finish with a sprinkle of walnuts over the top. Enjoy!
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