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Recipe: Mediterranean Chicken Supreme

Posted by Flanagan Foodservice on Nov 2, 2018 11:40:00 AM

The simple, fresh flavours of sun-dried tomatoes, artichokes, lemon, oregano, garlic and basil come together to create a special make-ahead entrée that will impress a variety of guests.  

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Serves: 12

 

Ingredients

Chicken

3 cups (750 mL/12 oz) Shredded fontina cheese
2 cups (500 mL/12 oz) Chopped marinated artichoke hearts
1 cup (250 mL/8 oz) Finely chopped oil-packed sun-dried tomatoes
1 cup (250 mL/2 oz) Chopped fresh basil
6 Cloves garlic, minced
12 portions Grille & Galley™ Chicken Supreme 7 – 9 Oz. Skin-on
2 tbsp (30 mL/2 oz) Kosher salt
1 tbsp (15 mL/0.6 oz) Pepper
1/2 cup (125 mL/4 oz) Vegetable oil, divided

Potatoes

3/4 cup (175 mL/6 oz) Vegetable oil
1/2 cup (125 mL/4 oz) Butter, melted
1/2 cup (125 mL/4 oz) Lemon juice
1/4 cup (60 mL/0.4 oz) Dried oregano
3 tbsp (45 mL/3 oz) Kosher salt
1 tbsp (15 mL/0.6 oz) Pepper
1 tbsp (15 mL/0.1 oz) Garlic powder
8 lb (4 kg) Yellow potatoes, peeled and cut into chunks
1 cup (250 mL/3.2 oz) Grated Parmesan cheese

 

Instructions

  1. Chicken: Toss together fontina, artichokes, sun-dried tomatoes, basil and garlic. Make 2-inch (5 cm) slit into side of each chicken breast, moving knife back and forth to make pocket. Fill each chicken breast with 1/2 cup (125 mL) filling; pull and pinch chicken to seal in filling. Chicken can be prepared up to 1 day in advance.
  1. Season chicken all over with salt and pepper. Heat some of the oil in large skillet set over medium-high heat; sear chicken (two at a time), skin side down, for 3 to 5 minutes or until crisp with golden brown crust, adding vegetable oil as needed. Flip and sear for 3 to 5 minutes; transfer to wire rack on tray. Chicken can be seared up to 1 hour in advance.
  1. Potatoes: Whisk together oil, melted butter, lemon juice, oregano, salt, pepper and garlic powder; toss with potatoes until well coated. Sprinkle with Parmesan; toss to coat. Place two large roasting pans in 425°F (220°C) oven for 18 to 20 minutes or until smoking hot.
  1. Carefully divide potatoes between pans and arrange in even layer; immediately return to oven. Roast, tossing occasionally and rotating pans once, for about 1 hour or until tender and golden brown. Potatoes can be roasted up to 2 hours in advance. Hold, covered, in a warm oven until ready to serve.
  1. Assembly (1 portion): Bake chicken breast in 425°F (220°C) oven, for 12 to 15 minutes or until instant-read thermometer reads 165°F (73°C) when inserted into center of chicken. Serve with 1 cup (5.5 oz) roasted potatoes.

 

Tips:

  • Potatoes can also be cut into wedges.
  • Fontina can be replaced with mozzarella, provolone or Friulano cheese.
  • Chicken can be finished with a simple white wine and cream sauce.
  • Serve with garlicky sautéed rapini, grilled tomato halves, steamed green beans or roasted beets.

 

Nutrition Facts

Per 1/12 recipe

Calories 1070

Fat 60 g

Saturated Fat 18g

Trans Fat 0.5g

Cholesterol 205mg

Sodium 3150mg

Carbohydrate 61g

Fibre 6g

Sugars 1g

Protein 71g

 

grillegalley-4c

Exclusively available at Flanagan Foodservice, Grille & Galley Gourmet offers exceptional meat and seafood products including custom-cut solution to add a positive point of difference to your menu.

Click here to learn more.

 

 

Tags: Recipes, Grille & Galley Gourmet

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