Carmelina Harvest Chicken with Sherry Vinegar Lentils

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Servings:

Quantity

Ingredients

4 each

Chicken breast, boneless, skinless

3 Tbsp.

Avocado oil, divided

1 tsp.

Fresh thyme, chopped

1/2 tsp.

Black pepper, divided

1/2 cup

Hickory smoked bacon, chopped

1/2 cup

Sweet onions, finely chopped

1/2 cup

Shallots, finely chopped

1/2 cup

Celery, finely chopped

1/2 cup

Carrots, finely chopped

2 tsp.

Fresh rosemary, chopped

1 tsp.

Garlic, minced

1, 14.28 oz.

Carmelina Brands® Italian Lentils

1/2 cup

Sherry vinegar

2 tsp.

Kosher salt, divided

1 each

Granny Smith Apples, small dice

1/4 cup

Almonds, chopped

1/2 cup

Dried cranberries

1/4 cup

Italian parsley, chopped

1/2 cup

Balsamic glaze

In a medium bowl, season chicken with 1 tablespoon of avocado oil, thyme and 1/4 teaspoon black pepper. Mix to combine. Set aside for a minute.
In a large non-stick pan, heat remaining avocado oil over medium-high heat. Add bacon and let it render down for 5 minutes to release aroma. Add onions, shallots, celery, carrots and rosemary, and stir to combine. Sauté the vegetables until softened; about 7 minutes. Add garlic and continue to cook for another minute. Stir in the Carmelina Brands® Italian Lentils.
Deglaze pan with sherry wine vinegar, and let liquid reduce; about 5 minutes. Reduce heat to medium, and season with 1 ½ teaspoon of salt and remaining pepper.
Add apples, almonds and cranberries to the pan; stir to combine. Reduce heat to low and let ingredients simmer for 5 minutes allowing flavors to meld together. Garnish Sherry Vinegar Lentils with Italian parsley, remove from heat, set aside and keep warm.
Heat a grill pan over medium-high heat. Season chicken with remaining salt on both sides. Add chicken to grill pan and cook for 7 to 8 minutes on each side, or until chicken is browned and cooked through. Remove chicken from heat.
To serve, divide Sherry Vinegar Lentils equally among 4 plates. Slice Carmelina Fall Harvest Chicken on the bias into 3 pieces per breast, and place atop the Sherry Vinegar Lentils. Drizzle with balsamic glaze. Mangia bene and enjoy!

Tip: Tired of chicken? The Sherry Vinegar Lentils is the perfect accompaniment to a variety of proteins, including roasted turkey breast, venison or pork loin.

Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™