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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!


  • 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


  • 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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