Stuffed chicken rolls with lentils | Reader's Digest Australia

Name: Stuffed chicken rolls with lentils | Reader's Digest Australia
Ingredients: 4 skinless chicken breast fillets, about 500 g in total; 1 tablespoon extra virgin olive oil; 1 onion, finely chopped; 1 parsnip, cut into 1 cm cubes; 2 carrots, cut into 1 cm cubes; 1 tablespoon plain flour; 600 ml chicken stock, preferably homemade; 2 teaspoons Dijon mustard; 1 can whole peeled chestnuts, about 240 g, drained, or 240 g cooked chestnuts (optional); 1 cup (200 g) French–style green (puy) lentils; 2 teaspoons balsamic vinegar; sprigs of fresh parsley to garnish; ½ cup (90 g) dried apricots, finely chopped; 2 cloves garlic, crushed; 1 cup (80 g) fresh breadcrumbs; ¼ cup (15 g) chopped fresh parsley; 1 egg yolk; grated zest and juice of 1 orange

www.readersdigest.com.au

Tender chicken rolls filled with a dried apricot stuffing are delicious served on a bed of orange–scented French–style lentils and colourful vegetables. The only accompaniment needed is a crisp...

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Ingredients

4 skinless chicken breast fillets, about 500 g in total
1 tablespoon extra virgin olive oil
1 onion, finely chopped
1 parsnip, cut into 1 cm cubes
2 carrots, cut into 1 cm cubes
1 tablespoon plain flour
600 ml chicken stock, preferably homemade
2 teaspoons Dijon mustard
1 can whole peeled chestnuts, about 240 g, drained, or 240 g cooked chestnuts (optional)
1 cup (200 g) French–style green (puy) lentils
2 teaspoons balsamic vinegar
sprigs of fresh parsley to garnish
½ cup (90 g) dried apricots, finely chopped
2 cloves garlic, crushed
1 cup (80 g) fresh breadcrumbs
¼ cup (15 g) chopped fresh parsley
1 egg yolk
grated zest and juice of 1 orange