Chicken supreme refers to a boneless breast of chicken with the wing tip attached. It’s often served this way at more formal dinners. If your supermarket or butcher doesn’t have this cut, you can just use a boneless chicken breast. The stuffing is the surprise when you slice into this tender chicken. Cook it with the skin on to retain moisture, but remove the skin before eating.
1. Preheat the oven to 400°F. Spray a baking sheet with cooking oil.
2. Finely chop the sun-dried tomatoes, goat cheese and dried basil by hand, or place in the bowl of a small food processor and chop briefly, just until still slightly coarse.
3. Make a horizontal slit about 2 inches long through each chicken supreme to make a pocket. Stuff each chicken evenly with the cheese mixture and secure with a toothpick.
4. Spray a non-stick skillet or grill pan with cooking oil and heat over medium-high heat.
5. Sear the chicken on both sides until browned, about 5 minutes. Place on the prepared baking sheet and bake for about 25 minutes, until the internal temperature reaches 170°F and the meat is no longer pink in the center. Don’t overcook. Garnish with basil or parsley.
1/2 cup rehydrated sun-dried tomatoes
1/2 cup crumbled goat cheese
1/2 tsp dried basil
4 chicken supremes
Nutritional Analysis per Serving
Protein 59 g
Fat 6.5 g
Saturated Fat 2.9 g
Carbohydrates 6.3 g
Cholesterol 143 mg
Sodium 302 mg
Fiber 1.9 g
Prep Time: 5 minutes
Cook Time: 30 minutes
Make Ahead: Stuff chicken up to a day in advance, wrap well and refrigerate. Bake an extra 10 minutes.