- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 26 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 136 milligrams
- Sodium
- 844 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 8 grams
- Protein
- 54 grams
- Sugar
- 3 grams
Ingredients
1 cup dried small French lentils, picked over and rinsed
Kosher salt and freshly ground pepper
2 bay leaves
1/2 small red onion
3 tablespoons sherry vinegar
3 slices white sandwich bread, crusts removed
1 tablespoon chopped fresh tarragon
4 skinless, boneless chicken breasts (6 to 8 ounces each)
2 tablespoons Dijon mustard
4 tablespoons unsalted butter, cubed
2 cups baby spinach
3 tablespoons extra-virgin olive oil
Directions
- Preheat the oven to 400 degrees F. Cover the lentils with 2 inches of water in a medium saucepan; add 3/4 teaspoon salt, a few grinds of pepper and the bay leaves. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes. Drain, discarding the bay leaves.
- Meanwhile, thinly slice the red onion and toss with the vinegar in a large bowl; set aside. Combine the bread and tarragon in a food processor and process into coarse crumbs. Season the chicken with salt and pepper and brush one side with the mustard. Press the crumbs onto the mustard in a thick layer.
- Heat a large ovenproof nonstick skillet over medium heat. Add the butter and let melt. When the foaming subsides, add the chicken crumb-side down and cook, undisturbed, until browned and crisp, 5 to 7 minutes. Carefully flip the chicken and transfer the skillet to the oven. Bake until cooked through, 11 to 13 minutes.
- Add the warm lentils, spinach and olive oil to the bowl with the red onion; stir until the spinach wilts. Serve with the chicken.
