Chicken supremes are stuffed with ‘nduja, ricotta, lemon zest and thyme in this standout spring dish. Serve with bright greens and crunchy sourdough for a spectacular lunch or dinner.
Looking for more? Check out these chorizo-stuffed chicken breasts too.
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Ingredients
- 100g ’nduja (see Know-how)
- 150g ricotta
- Finely grated zest 2 lemons
- 2 tbsp chopped fresh thyme leaves
- 6 free-range skin-on chicken supremes, or chicken breasts (see Know-how)
- 6 sourdough slices
- 1 fat garlic clove, halved
- Olive oil for drizzling
- 250g tenderstem broccoli
- 250g petits pois
- 150g asparagus, trimmed
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Method
- Heat the oven to 200°C/180°C fan/gas 6. In a medium mixing bowl, use a fork to mash together the ’nduja, ricotta, half the lemon zest, 1 tbsp thyme and some salt and ground black pepper until combined.
- Gently loosen one side of the skin from each of the chicken supremes with your fingers and stuff with 1-2 tbsp ’nduja filling (see Make Ahead).
- Rub each slice of bread with the cut sides of the garlic clove and set on a baking tray. Top each with a chicken supreme, drizzle with oil, then season well. Roast in the oven for 20-25 minutes, then remove the tray and scatter the vegetables around the chicken, tossing in the tray juices to coat.
- Return the tray to the oven for 5-6 minutes more until the chicken is cooked through and the vegetables are just starting to char. Serve sprinkled with the remaining lemon zest and thyme leaves.
Nutrition
- 486kcals Calories
- 16.2g (5.4g saturated) Fat
- 50.4g Protein
- 31.1g (3.5g sugars) Carbs
- 7.1g Fibre
- 1.6g Salt
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