Pesto chicken served with puy lentils

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


  1. Pre-heat the oven at 180 degrees
  2. Generously salt and pepper each chicken supreme
  3. Gently push your fingers under the chicken skin
  4. Spread 1 – 2 tbsp pistou under the skin
  5. Gently pat down the skin and place the chicken on a foil-lined baking tray
  6. Spray some Fry lite on each chicken (1 used 1 spray per chicken)
  7. Top the chicken with the lemon slices
  8. Bake in the oven for 25 to 30 minutes depending on the size of the chicken breasts.  The skin should be crisp and golden
  9. Serve with puy lentils



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s