|Source||BBC Good Food|
|Prep time||1 hour, 30 minutes|
|Total time||1 hour, 30 minutes|
A great recipe for entertaining as you can do most of the work long before your guests turn up leaving you free to enjoy the party!
Serve with a spinach or watercress salad, mash spuds and a glass of white wine.
1. Heat oven to 220c / gas mark 7. Put the beets and shalllots in a roasting dish, drizzle with honey and 1tbsp oil, season and turn well. Cover with foil, roast for 1/2 hr, remove foil and continue to roast for another half an hour. Splash 1/2 the lemon juice over veg when they are done then set aside. This can be done at least a day before hand!
2. Boil the lentils, drain and rinse. Make a dressing by whizzing the garlic, capers remaining oil, lemon juice and mustard together. Add a couple of teaspoons of water to loosen it up.
3. Mix lemon zest with the St Tola, half the parsley and season. Cut a pocket into each breast and stuff with the St Tola mix. Wrap each breast in 3 rashers then sit them on a baking tray. This can be done the day before also! Roast for 20 mins (can be done with the veg if you are doing it all together) until the bacon is crisp.
4. To serve, warm lentils in the pan, stir in remaining parsley and the dressing. Spoon over the onto plates with some of the beets and shallots, scatter over the salad leaves, top with the chicken (slice each one in half they look great on the plate) then scatter over the remaining dressing.