Canned Food-1-18 Click image to enlarge
Course: Main
Dish: Meat
Serves: 4
Nutritional information per serving:
Nutritional value per serving
Nutrient Per serving
Energy 2149kJ
Fat 22.2g
of which saturates 5.0g
Carbohydrate 22.1g
of which sugars 7.9g
Fibre 8.2g
Protein 52.1g
Salt 2.5g
  5-A-DAY PORTIONS One serving of this recipe counts as 2 of your 5-A-DAY target of fruit and vegetable portions.  


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Chicken breast, green lentils and mushroom with bacon and mustard

Our beautifully rich lentils with a lovely roast chicken breast, perfect for a mid-week dinner with a glass of red wine. Classic, quick and delicious.

  • 4 free-range chicken breasts skin-on
  • 6 garlic cloves
  • 2 x 265g canned green lentils
  • 4 x rashers streaky smoked bacon
  • 1 x 400g can cream of mushroom soup
  • 1 x large onion
  • 2 x carrots
  • 1 x stick celery
  • 2tsp chopped thyme
  • 2tsp chopped oregano
  • 1 tsp English mustard
  • Juice of half a lemon
  • Handful fresh parsley
  • Good quality extra virgin olive oil
  1. Season the breasts with salt and pepper and sear, skin down in a hot pan until brown. Transfer to the oven with a squeeze of lemon and the crushed garlic and roast for 15-20 minutes at 180°C fan.
  1. Chop the bacon and fry until crispy and the fat has rendered out, remove and reserve.
  1. In the same pan add finely diced onion, carrot and celery and sweat down slowly on a low heat until caramelised. Add the herbs.
  1. Add the drained green lentils, the mushroom soup, the bacon and a tsp of English mustard, bring to a low simmer and heat through for five minutes.
  1. To serve, slice the chicken breasts, top with the lentils, drizzle over some olive oil and scatter with some finely chopped parsley.
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