Courtesy of Charlotte Nixon

To watch the interview with Charlotte where we chatted about mental health, university life, and of course food, then click here.

Ingredients

• 4 Chicken breasts, flattened
• Small onion, finely sliced
• One carrot, sliced
• One stick of celery, sliced
• 70 ml of red wine
• 1 packet of ready cooked puy lentils
• 1 tinned tomatoes
• 2 cloves of garlic
• 4 slices of bread, made into breadcrumbs
• 3 tsp of mixed herbs
• 1 egg, beaten in a bowl
• Plain flour
• Salt and pepper to season

Instructions

1. Prep all the ingredients
2. Fry up the onions and garlic until onions are softened
3. Add celery and carrots, fry until softened
4. Add the wine, leave to simmer for 5 mins whilst stirring occasionally
5. Add tinned tomatoes and season and leave to simmer for 10 mins
6. Whilst this is happening, coat the chicken breasts is flour, then egg, followed by breadcrumbs.
7. Place in a frying pan and fry until breadcrumbs are golden and the chicken beneath them appears white.
8. Blend the tomato sauce until smooth.
9. Add the puy lentils and allow to simmer for a further 5 mins. By this point the chicken should be cooked – best to check it is cooked and white all the way through.
   Serve immediately

Cost

• Chicken breast = £3.50
• Onion = (pack of 3) £0.85
• Carrot = £0.06
• Celery = £0.49
• Small red wine = £1.50
• 1 packet of ready cooked puy lentils = £2.00
• Tinned tomatoes = £0.28
• Garlic = £0.16
• Bread = £0.79
• Mixed herbs = £0.85
• Eggs = £0.89
• Plain flour = £0.45

Total cost: £11.82

4 portions = £2.95, so you can freeze any leftover lentils and have at a later date.

(These prices are from Tesco, the average price supermarket, so you could get cheaper prices at cheaper supermarkets).