Crispy Prosciutto Chicken

• skinless boneless chicken thighs↗8
• prosciutto slices8
• packs of split peas2
• canned sun‑dried tomatoes↗280g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Wrap each chicken thigh with a slice of prosciutto and place on a tray. Drizzle with olive oil, season, and bake for 30 minutes until crispy and fully cooked. Meanwhile, place the lentils in a medium saucepan and gently heat with the sun‑dried tomatoes and half of their oil. Spoon the warm lentils onto four plates and top with the chicken.