Chicken breast wrapped in Parma Ham and lentil salsa

For the chicken:
2 chicken breasts
salt and freshly ground black pepper
100 g mozzarella, thickly sliced
2 slices Parma ham
2 tbsp fresh thyme, chopped
2 tbsp olive oil
2 clove garlic

1. Preheat the oven to 200C
2. To make the stuffed chicken breasts, cut the chicken breast in half (but not right through) and fold outwards
3. Season with salt and pepper, add the thyme and mozzarella slices and lay across the flat chicken, three slices per breast should be enough.
4. Fold the chicken breast back together and wrap the parma ham around it.
5. In a medium-sized frying pan, heat the oil, sear the chicken breast until golden.
6. Add the garlic and place into the pre-heated oven for 8-10 minutes.

For the salsa:
75 g Puy lentils
2 large tomatoes
½ small red onion
1 red chilli, halved and deseeded
juice 1 lime
3 tablespoons olive oil
salt and freshly milled black pepper
Flat-leaf parsley chopped roughly

To garnish:
lime slices

While the lentils are cooking, skin the tomatoes by pouring boiling water on to them. After 1 minute remove them and slip the skins off, then halve and squeeze out the seeds. Chop the flesh into small pieces. After that chop the onion, chilli and parsley very small and keep all this aside, covered with clingfilm, until needed.

When the lentils are cooked empty the lentils into a bowl and, while they are still warm, toss them in the lime juice and olive oil. Add the seasoning and taste to make sure you add enough. Now add the rest of the prepared salsa ingredients. Mix well, cover and leave in a cool place.