Parmigiana-stuffed chicken supremes is a delicious and hearty dish that combines two classic Italian flavors – chicken parmigiana and stuffed chicken. Chicken supreme is a boneless, skinless chicken breast that is pounded thin and then stuffed with a variety of fillings. In this dish, the chicken is stuffed with a mixture of parmigiana ingredients, including melted mozzarella cheese, juicy tomato sauce, and breadcrumbs.
The stuffed chicken supremes are then breaded and fried until crispy, creating a delicious and crunchy exterior. The dish is often served with a side of pasta, rice, or vegetables to round out the meal. The combination of the juicy, tender chicken, the melted cheese, and the tangy tomato sauce creates a truly irresistible flavor.
Parmigiana-stuffed chicken supremes is a great dish for a family dinner or a special occasion. It is easy to make and can be adapted to suit different tastes and preferences. For a healthier version, the chicken can be baked instead of fried. Regardless of how it is prepared, Parmigiana-stuffed chicken supremes is sure to become a family favorite.
How to cook Parmigiana-Stuffed Chicken Supremes Recipe
Prep Time : 7 mins
Cook Time : 23 mins
Total Time : 30 mins
Servings : 2 servings
- 100g tomatoes, halved or chopped
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, sliced
- ½ tsp dried oregano
- Handful basil leaves, plus extra to serve
- 30g unsalted butter, at room temperature
- 15g parmesan, grated, plus extra to serve
- 2 free-range chicken supremes, skins removed
- ½ ball mozzarella, diced
- 75g plain flour
- 2 medium free-range eggs, beaten
- 150g panko breadcrumbs
- Olive oil for frying
- 1 aubergine, diced
1. First make a tomato confit: put the tomatoes in a small saucepan with the extra-virgin olive oil, garlic, oregano, basil, a pinch of salt and a few grinds of black pepper. Gently cook over a low-medium heat for 30 minutes, then set aside to infuse and cool.
2. Beat the butter with an electric mixer, then add the parmesan and half the cooled tomato confit. Beat again until combined.
3. Use a thin, sharp knife to cut a long, thin pocket lengthways in each supreme, being careful not to push the knife all the way through. Use a teaspoon to stuff the whipped butter mixture inside the cavity. Divide up the diced mozzarella equally, then stuff half inside each piece of chicken alongside the butter.
4. Heat the oven to 180°C fan/gas 6. Put the flour, egg and breadcrumbs in 3 separate shallow bowls, seasoning the flour with salt and pepper. Coat each stuffed chicken supreme in flour, then in egg, then in breadcrumbs, shaking off the excess each time. Repeat the egg and breadcrumb stages for an extra crunchy finish.
5. Heat a generous glug of olive oil in a heavy frying pan over a medium heat until shimmering hot. Add the supremes, then cook for 4 minutes on each side until golden brown. Carefully transfer to a baking tray or dish (setting the frying pan to one side for later), then bake for 18-20 minutes until cooked through and golden all over.
6. After the chicken has been in the oven for 10 minutes, put the diced aubergine in the same pan used to fry the chicken. Cook over a medium-high heat for 8 10 minutes until soft and caramelised, then scoop out with a slotted spoon and add to the remaining confit. Season to taste with salt and pepper.
7. Serve the breaded supremes on a bed of the aubergine and tomato mixture, garnished with a few basil leaves and an extra grating of parmesan.