What You’ll Need: (Serves 2- Double for 4)
Stuffed Chicken-
- 2 Boneless/Skinless Chicken Thighs
- 6oz Goat Cheese
- 1/2 Red Belle Pepper- Diced
- 3 Garlic Cloves, Minced
- 1/2 Lemon
- 2 Fresh Rosemary Stems
- 1 Tbs Olive Oil (for pan)
White Wine Lentils-
- 1 Cup Whole Green Lentils
- 2 Cup Low Sodium Broth (Vegetable or Chicken)
- 1/2 Cup White Wine
- 1/2 Tbs Curry powder
- Salt and Pepper To Taste
- 1 Medium Sauce Pan
Other Supplies:
- 1 Medium Sauce Pan
- 1 Casserole Dish (I use an 8×11 glass dish)
- 1 Sheet of Tin Foil
- 1 Cup measuring cup
- 1/2 Tbs Measuring spoon
Directions:
- Preheat Oven to 375*
- Place All Lentils ingredients in a medium sauce pan and bring to a boil. Then, reduce heat and cover. These need about 45min to cook.
- So, in the meantime, slice your chicken almost in half and lay out flat in an oiled casserole dish. Take your knife gently make small shallow slices into the top of the chicken (this will allow juices to set in the meat and keep it moist while cooking).
- In a medium bowl, stir together your goat cheese, red belle pepper, garlic, and a pinch of salt. Evenly distribute between the two chicken thighs. Fold thighs in half.
- Remove the “leaves” from the rosemary stems and sprinkle on top of the chicken, then squeeze lemon juice over them. (hold your hand under the flow of juice to catch the seeds. the small cracks between your figures make an awesome strainer!)
- Cover with foil and Bake 20-22 minutes.
- Uncover and bake another 5-7 minutes.
- Check the Chicken to make sure it is no longer pink on the inside (thigh meat is a bit darker so it might appear a little brown, that is okay!)
- By the time the chicken is finished, the lentils should be too! Place lentils on a plate and place a chicken thigh on top, enjoy!!
Shelby Elmore 