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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain lentils and place in a soup pot with carrot, celery, onion, garlic, bay leaves and olive oil. | 2. Add enough water to-just- cover lentils and veggies, cover and cook 40 minutes (or until tender) over medium-low heat, stirring occasionally. | 3. Add salt towards the end of cooking (adding salt at the beginning lengthens cooking time). | 4. While the lentils are cooking, dice chicken into 2" pieces and wrap with bacon pieces. | 5. Secure with a toothpick. | 6. Melt butter in a large frying pan, add wrapped chicken and salt and pepper to taste. | 7. Sprinkle with fennel seeds and brown chicken. | 8. Add wine, lower heat and simmer for about 10 more minutes, or until chicken is cooked through. | 9. Add lentils to the pan with the chicken, season with salt and pepper, mix well and allow flavors to meld for about 10 minutes. | 10. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1/2		pre-soaked	40.81	8.5239	3.4496	0.2118
chicken breast	1 1/2	1/2	boneless skinless	1170.2697	0.0	141.8612	62.93600000000001
bacon	1/4		cut	29.19	0.0896	0.8834	2.7783
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
bay leaf	2			-	-	-	-
white wine	1/2	cup		-	-	-	-
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.