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Pan Roasted Corn Fed Chicken Breast Supreme with Burnt Lemon and Thyme

Pan Roasted Corn Fed Chicken Breast Supreme with Burnt Lemon and Thyme

This recipe will seduce your taste buds. It’s delicious, memorable and a succulent recipe. See how our Chef Chris Cranswick-Smith prepares it and try it yourself!

Serves 4

Ingredients

  • 4 pcs corn fed chicken supremes, wing tip cleaned back
  • 2 tsp Vegeta Chicken stock powder
  • 1 tsp extra virgin olive oil
  • 1 bunch vine ripened cherry tomatoes
  • 6 sprigs thyme
  • 1 lemon, cut into slices
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Method

  1. Season chicken supremes with 1 tsp Vegeta Chicken.
  2. Heat up olive oil in oven-proof frying pan. Fry the chicken first skin side down, seal both sides well.
  3. Add tomatoes, thyme and lemon slices, ½ cup water and sprinkle with 1 tsp Vegeta Chicken. Simmer for 5 minutes.
  4. Preheat the oven to 180°C and place the chicken in the oven. Bake for about 6-7 minutes or until just cooked through.
  5. Remove from the oven and leave to rest for 3-4 minutes.
  6. Serve immediately. Serves well with potatoes or rice.
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