Broiled Rosemary Chicken Over Pureed Lentils

Directions

Preheat broiler to low and place baking pan big enough to hold chicken under heat in middle of oven.

Do not use glass or pyrex for this.

Season chicken breasts with a little salt and pepper.

When pan is hot place chicken breasts in hot pan and return to middle rack under broiler.

Broil for just about 15 to 20 minutes.

While chicken is broiling, bring pot of water large enough to cook the chard to a boil.

Chop chard.

Chop onion, garlic, mushrooms and herbs.

Healthy Sauté in medium sauté pan over medium low heat for just about 5 minutes, stirring frequently.

Add drained canned lentils, walnuts and 3 tablespoons stock and heat through.

Purée in blender or food processor with salt and pepper to taste.

You will have to scrape sides of blender with a rubber spatula a few times.

When water has come to a boil, add chard and boil for 3 minutes.

Drain chard and toss with 2 tablespoons olive oil and 1 tablespoon lemon juice and salt and pepper to taste.

Place 3 tablespoons lemon juice, pressed garlic, chopped rosemary, salt and pepper in small sauté pan and heat on stove for a minute.

Turn off heat and whisk in 1 tablespoon olive oil.

Remove skin from chicken, slice, into thirds, and serve with puréed lentils and chard.

Drizzle rosemary lemon broth over chicken and lentils.