Tonight’s dinner was a joint effort. I cooked the puy lentils and Hubby made pistou and stuffed the chicken supreme. The recipes for the puy lentils and pistou were from Ina Garten’s Barefoot in Paris. I bought the skin-on chicken supreme from my local butcher over the weekend.
Pesto chicken
- 2 chicken supreme (skin-on)
- 3 – 4 table pistou
- salt and pepper to taste
- Fry lite
- a few slices of lemon
Method
- Pre-heat the oven at 180 degrees
- Generously salt and pepper each chicken supreme
- Gently push your fingers under the chicken skin
- Spread 1 – 2 tbsp pistou under the skin
- Gently pat down the skin and place the chicken on a foil-lined baking tray
- Spray some Fry lite on each chicken (1 used 1 spray per chicken)
- Top the chicken with the lemon slices
- Bake in the oven for 25 to 30 minutes depending on the size of the chicken breasts. The skin should be crisp and golden
- Serve with puy lentils
