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1
Preheat broiler to low and place baking pan big enough to hold chicken under heat in middle of oven.
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2
Do not use glass or pyrex for this.
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3
Season chicken breasts with a little salt and pepper.
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4
When pan is hot place chicken breasts in hot pan and return to middle rack under broiler.
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5
Broil for just about 15 to 20 minutes.
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6
While chicken is broiling, bring pot of water large enough to cook the chard to a boil.
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7
Chop chard.
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8
Chop onion, garlic, mushrooms and herbs.
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9
Healthy Saute in medium saute pan over medium low heat for just about 5 minutes, stirring frequently.
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10
Add drained canned lentils, walnuts and 3 tablespoons stock and heat through.
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11
Puree in blender or food processor with salt and pepper to taste.
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12
You will have to scrape sides of blender with a rubber spatula a few times.
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13
When water has come to a boil, add chard and boil for 3 minutes.
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14
Drain chard and toss with 2 tablespoons olive oil and 1 tablespoon lemon juice and salt and pepper to taste.
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15
Place 3 tablespoons lemon juice, pressed garlic, chopped rosemary, salt and pepper in small saute pan and heat on stove for a minute.
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16
Turn off heat and whisk in 1 tablespoon olive oil.
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17
Remove skin from chicken, slice, into thirds, and serve with pureed lentils and chard.
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18
Drizzle rosemary lemon broth over chicken and lentils.
