Good morning everyone! I made this last night for dinner. The recipe comes from a chef in Portland, OR named Caprial Pence. She has wonderful recipes and her Bistro has some of the most delicious food I've tasted. Last time I was there she signed a cookbook for me, what a treat!
The lentils are heavenly sometimes I make them and skip the chicken.

Sauteed Chicken Breasts on a Bed of Lentils with Lemon & Garlic

From: Chef Caprial Pence

Lentil Salad:
2 1/2 cups cooked lentils
3 cloves garlic, chopped
2 shallots, chopped
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons sherry vinegar (balsamic works)
2 tablespoons chopped sundried tomatoes
1/3 cup extra virgin olive oil
1 teaspoon chopped fresh oragano (or 1/2 tsp dried
Pinch of ground cumin
Salt and pepper to taste

Sauteed Chicken Breasts:
4 boneless, skinless breasts
S & P to taste
1/2 cup flour
1 tablespoon olive oil

For the lentils, place cooked lentils in a bowl. In another bowl combine garlic, shallots, lemon juice, zest, vinegar, and sundried tomatoes. Slowly whisk in olive oil until well blended. Season with oregano, cumin and salt and pepper and mix well. Combine dressing with lentils and set aside while preparing chicken.
( I like to serve my lentils warm with the chicken so I put mine to warm on the stove while I prepare the chicken.)

For the chicken, preheat oven to 350 degrees. Season chicken breasts with salt and pepper on both sides then dredge them in the flour to coat.
Heat olive oil in a large oven safe pan until smoking hot. Sear the chicken breasts on both sides until golden brown, about 2 minutes perside.
Bake for another 5 minutes or so depending on the thickness of the chicken.

To serve, place the lentils on individual plates or a platter, top with chicken and serve hot.

Delish!