Grilled Chicken Paillard with Gremolata on Warm Lentil Salad with Bacon and Herbs

My return to Slow Carb! And also I think my first portrait shot.

Grilled Chicken Paillard with Gremolata on Warm Lentil Salad with Bacon and Herbs

My return to Slow Carb! And also I think my first portrait shot.
Cook Time40 mins
Total Time40 mins
Course: Main Course
Cuisine: French
Servings: 2 serving

Ingredients

  • 1 cup lentils green
  • 2 cups beef chicken broth or
  • 4 bacon slices , cut into small pieces
  • 2 shallots large , sliced
  • 3 tbsps chopped garlic
  • 1/2 cup parsley chopped fresh
  • 3 tbsps olive oil
  • 1 tbsp dijon mustard
  • 1/2 tbsp balsamic vinegar
  • 1 chicken breast
  • salt pepper ,
  • 2 tbsps lemon juice
  • olive oil
  • 1 1/2 tbsps lemon juice
  • 4 tbsps chopped garlic
  • 1/2 cup parsley chopped fresh

Instructions

  • Place chicken breast between 2 pieces of plastic wrap and use the smooth side of a mallet to pound it to about 1/2u2033 thick
  • Place the breast in a ziplock bag with lemon juice and a good amount of fresh cracked pepper. Close and massage to spread marinade evenly. Refrigerate for 30 minutes. (Go do the lentils in this time)
  • Add parsley, garlic, lemon juice, salt and pepper to a food processor and pulse a couple times. You want the parsley finely chopped, not pured.
  • Remove breast from bag and toss in olive oil. Grill on bbq or hot grill pan. 3 minutes per side. Rest for 3 minutes in tin foil.
  • Bring the lentils to a boil in the broth, then reduce to simmer and let cook covered- 20 u2013 25 minutes if dry. Check occasionally and top off liquid with water when necessary
  • In a skillet fry bacon pieces til not quite crispy. Remove from pan and drain most of the oil, leaving enough to fry shallots and garlic
  • Add shallots, garlic and herbs de provence to pan and saute til garlic is fragrant and shallots begin to soften. 2 u2013 3 minutes.
  • In a small bowl whisk together olive oil, mustard and balsamic vinegar.
  • When lentils are cooked, strain them, put them, the bacon and the shallots and the parsley into a mixing bowl. Coat with the dressing and toss thoroughly.