Pancetta-topped chicken with lentils and watercress sauce

Pancetta-topped chicken with lentils & watercress sauce

This quick, peppery, vibrant green sauce doesn’t require any cooking and acts as the perfect foil to the earthy lentils and salty breadcrumbs

  • Source of fibre

  • 1 of your 5 a day

  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Ingredients

  • 2 Cooks' Ingredients Sliced Pancetta
  • 15g panko
  • 4 fresh thyme, leaves only, roughly chopped
  • ½ unwaxed lemon, zest and juice
  • 80g watercress, thick stems discarded
  • 50g half fat crème fraîche
  • 380g pack, 2 British chicken breast fillets
  • ½ tbsp olive oil
  • 250g beluga lentils