1
Lentil Ragout
2/3 Ounces Margarine
1/3 Ounces Garlic, Fresh Minced
¼” 2/3 Onces Onions – Yellow, Fresh Diced
¼” 1-1/3 Ounces Tomatoes-Plum, Fresh Diced
5-1/3 Ounces Lentils, Dried
1/3 Teaspoon Salt, Kosher
1/3 Teaspoon Pepper-Black, Ground
1/3 Ounces Thyme, Fresh Minced
2/3 Ounces Vegetable Base
2 Cups Water
- In a sauce pan over medium heat, add margarine, garlic, onions
and tomatoes. Saute until onions become translucent.
- Stir in lentils until well coated.
- . Add salt, pepper, thyme, base and water. Bring to a boil. Reduce
heat and simmer for 20 minutes or until lentils are cooked.
Internal temperature should be at least 165 degrees
2
Balsamic Feta Chicken:
3 Teaspoons Maple Balsamic Vinegar
3 Teaspoons Blood Orange Olive Oil
2-2/3 Teaspoons Paprika
1/8 Teaspoons Ground Mustard - Dry
1-1/3 Teaspoons Kosher Salt
2/3 Teaspoons Thyme Fresh - Minced
4 raw Chicken Breast-Boneless Skinless
2 Ounces Feta Cheese - Crumbled
- Prepare Lentil Ragout according to recipe on the back of this card
- Combine vinegar, oil, paprika, mustard, salt and thyme for marinade. Whisk until well-blended.
- Pour marinade over chicken. Refrigerate for a minimum of 30
minutes. Drain and discard excess marinade.
- Arrange chicken on parchment-lined sheet pans. Bake in a
preheated 325 degree convection (375 degrees standard) oven for 18 minutes or until internal temperature is at least 165 degrees.
- Pour 2 1/4 cups of lentil ragout in 2-inch half pan
- Shingle chicken in half pan over lentil ragout
- Top each chicken breast with 1 teaspoon of feta cheese.