Sauteed Chicken Breasts on a Bed of Lentils with Lemon And G

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2 tb Sherry vinegar
1 tb olive oil
1/3 c Extra-Virgin Olive Oil
Salt and black pepper; to taste
1 Lemon; juice of
2 tb sun-dried tomatoes; Chopped
Zest of 1 lemon
1 pn Ground cumin
3 Garlic; chopped
2 Shallots; chopped
1 ts fresh oregano; Chopped
Salt and black pepper; to taste
1/2 c Flour
2 1/2 c lentils, cooked
4 Boneless chicken breasts; 6

Original recipe makes 1



For the lentil salad, place cooked lentils in a bowl. In another bowl combine garlic, shallots, lemon juice, zest, vinegar, and sun-dried tomatoes. Slowly whisk in olive oil until well blended. Season with oregano, cumin, salt, and pepper and mix well. Combine dressing with lentils and set aside while preparing the chicken. For the chicken, preheat oven to 350 degrees. Season chicken breasts with salt and pepper, then dredge them in flour to coat them. Heat olive oil in a large saute pan until smoking hot. Sear chicken on each side until golden brown, about 2 minutes per side. Bake for another 3 or 4 minutes, depending on the thickness of the chicken. Place the lentils on individual plates or on a tray. Place the chicken on top of the bed of lentils and serve hot. Serves four. Per serving: 1631 Calories (kcal); 89g Total Fat; (46% calories from fat); 55g Protein; 172g Carbohydrate; 0mg Cholesterol; 161mg Sodium Food Exchanges: 10 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 17 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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