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Crispy Prosciutto Chicken

This fantastic little entrée is so simple and requires only 5 ingredients. Hearty Puy lentils are cooked, then tossed with coarsely chopped sun-dried tomatoes, serving as the base of the dish. Place the prosciutto-wrapped chicken thighs on top, and serve with a crisp green salad and a bit of rustic bread on the side for a satisfyingly snug and cosy supper.

Crispy Prosciutto Chicken

8 boneless, skinless chicken thighs
4 slices of prosciutto, halved lengthwise
olive oil, for drizzling
1 cup Puy lentils
9-10 oz. jar sundries tomatoes in oil, coarsely chopped

Heat the oven to 350°F.  Wrap each chicken thigh with a piece of prosciutto and place on a baking sheet. Drizzle with olive oil, season, and bake for 30 minutes, or until cooked through.

Meanwhile, prepare the lentils according to package directions. Toss with the sundried tomatoes, half of their oil, seasoning with salt and pepper to taste. Spoon the warm lentils onto plates and serve with the chicken on top.


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