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.