Stuffed Chicken Breast with Chilli and Feta
20g slivered almonds
1 long red chilli and parsley
2 free-range chicken breast fillets
150g French-style lentils
150g green beans
Salt and pepper
Toast the almonds in a small, dry frypan over medium-low heat for three to four minutes until golden.
Tip onto a plate to cool. Finely zest and juice half the lemon. Crumble the feta. Deseed and finely chop half the chilli (reserve remaining for another use). Pick the parsley leaves (reserve the stems) and finely chop.
Preheat the oven to 200C. Place one teaspoon of lemon zest with the chopped chilli, capers, half the almonds, half the feta, half the parsley, and a pinch of sea salt and pepper in a large bowl. Cut a deep pocket into the side of each chicken breast fillet and fill with the mixture.
Place the chicken breast fillets on a lined oven tray. Drizzle with two teaspoons of oil and roast for 20 minutes or until cooked and golden.
Meanwhile, rinse the lentils under cold water and place in a medium saucepan with the parsley stems. Cover with cold water and bring to the boil. Reduce heat to a simmer and cook for 15 minutes or until al dente. Drain and discard the parsley stems.Meanwhile, bring a small saucepan of salted water to the boil for the green beans. Combine the remaining almonds, feta and parsley in a bowl. Add half a teaspoon of lemon zest, one tablespoon of lemon juice, one tablespoon of oil and a pinch of sea salt and pepper.
Trim beans, cut in half and cook in the pan of boiling water for two minutes or until just tender. Drain and keep warm. Gently stir drained lentils through salad. Cut the remaining lemon half into wedges. Spoon the warm lentil salad onto plates and top with the stuffed chicken breasts, beans and lemon wedges.