Stuffed chicken rolls with lentils

Preparation

1. Preheat the oven to 180°C.
2. One at a time, lay the chicken fillets between 2 pieces of plastic wrap and flatten out with a rolling pin into a rectangle measuring about 15 × 12 cm.
3. For the stuffing, put the onion, apricots, garlic, breadcrumbs, parsley, egg yolk, one–third of the orange zest and 1 tablespoon of the orange juice in a bowl (set the remaining zest and juice aside).
4. Season to taste and mix well.
5. Divide this among the chicken slices and spread out, pressing down evenly.
6. Roll up each slice from a narrow edge and secure with wooden cocktail sticks in 2–3 places.
7. Heat the oil in a flameproof casserole dish.
8. Add the chicken rolls and fry over a moderate heat for 5 minutes, turning occasionally to brown them evenly.
9. Use a slotted spoon to transfer to a plate.
10. Add the onion to the casserole and cook for about 5 minutes or until softened.
11. Stir in the parsnip and carrots, then sprinkle in the flour and stir well.
12. Pour in the stock and stir in the mustard.
13. Add the chestnuts, if using, and bring to the boil, stirring.
14. Return the chicken rolls to the casserole, cover and transfer to the oven to cook for 1¼ hours.
15. About 30 minutes before the chicken rolls finish cooking, place the lentils in a large saucepan with plenty of cold water to cover.
16. Bring to the boil and cook for about 20 minutes or until tender.
17. Drain the lentils and return them to the pan.
18. Add the reserved orange zest and juice, and the vinegar.
19. Use a slotted spoon to transfer the chicken rolls to a board and the vegetables to the pan of lentils.
20. Lightly mix the vegetables into the lentils.
21. Remove the cocktail sticks and slice the rolls neatly.
22. Spoon the lentil mixture and some of the cooking liquid onto warm plates.
23. Arrange the chicken on top.
24. Garnish with parsley and serve.