Broiled Rosemary Chicken Over Pureed Lentils

1. 1

   Preheat broiler to low and place baking pan big enough to hold chicken under heat in middle of oven.

2. 2

   Do not use glass or pyrex for this.

3. 3

   Season chicken breasts with a little salt and pepper.

4. 4

   When pan is hot place chicken breasts in hot pan and return to middle rack under broiler.

5. 5

   Broil for just about 15 to 20 minutes.

6. 6

   While chicken is broiling, bring pot of water large enough to cook the chard to a boil.

7. 7

   Chop chard.

8. 8

   Chop onion, garlic, mushrooms and herbs.

9. 9

   Healthy Saute in medium saute pan over medium low heat for just about 5 minutes, stirring frequently.

10. 10

    Add drained canned lentils, walnuts and 3 tablespoons stock and heat through.

11. 11

    Puree in blender or food processor with salt and pepper to taste.

12. 12

    You will have to scrape sides of blender with a rubber spatula a few times.

13. 13

    When water has come to a boil, add chard and boil for 3 minutes.

14. 14

    Drain chard and toss with 2 tablespoons olive oil and 1 tablespoon lemon juice and salt and pepper to taste.

15. 15

    Place 3 tablespoons lemon juice, pressed garlic, chopped rosemary, salt and pepper in small saute pan and heat on stove for a minute.

16. 16

    Turn off heat and whisk in 1 tablespoon olive oil.

17. 17

    Remove skin from chicken, slice, into thirds, and serve with pureed lentils and chard.

18. 18

    Drizzle rosemary lemon broth over chicken and lentils.

* Per serving · 4 servings · Values may vary.