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  1. Chicken Supreme with Sun-Dried Tomato, Mozzarella and Basil with Roasted Garlic Pasta Sauce

Chicken Supreme with Sun-Dried Tomato, Mozzarella and Basil with Roasted Garlic Pasta Sauce

05:52:00 8 servings, 1/8 recipe (314 g) each
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8 servings, 1/8 recipe (314 g) each

This dish features chicken breasts that are stuffed with mozzarella cheese, sun-dried tomatoes, fresh basil and lemon zest, before pan searing, then finishing in the oven. They're served with CLASSICO Riserva Roasted Garlic Pasta Sauce over a bed of saffron-scented couscous. The brining of the chicken ensures it remains extra juicy and flavourful. This delicious chef-created recipe provides a restaurant-style experience you can enjoy at home.

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  • Place palm of hand over 1 chicken breast on cutting board, then make horizontal cut in thickest side of breast to make a deep pocket, being careful not to cut through to opposite side of breast. Repeat with remaining chicken breasts.
  • Combine hot water, salt, sugar and bay leaf in shallow dish. Add chicken and ice. Brine chicken in refrigerator 4 to 12 hours.
  • Preheat oven to 350’F. Remove chicken from brine; discard brine. Rinse chicken; pat dry. Combine cheese, tomatoes, basil and lemon zest. Stuff chicken breasts with cheese mixture, adding about 1/3 cup cheese mixture to each breast.
  • Heat oil in large ovenproof skillet on medium heat. Add chicken breasts, skin sides down, to skillet; cook 5 min. or until golden brown. Turn chicken over. Place skillet in preheated oven.
  • Bake 15 to 17 min. or until chicken juices run clear and internal temperature reaches 165°F. Let rest 3 min. before cutting each breast in half on the bias.
  • Meanwhile, cook couscous following package directions. Drain, reserving 2 Tbsp. of the cooking water in pan. Add saffron to pan; stir well. Return couscous to pan; cover. Let stand 2 min. before draining any remaining water.
  • TO PLATE, spoon 1/2 cup couscous onto each of 8 plates. Top couscous on each plate with about 1/3 cup of the pasta sauce and half of a chicken breast.


Prepare using 4 large boneless skinless chicken breasts (2 lb./900 g) instead of the chicken supreme.

Special Extra

Garnish with additional thinly sliced fresh basil leaves before serving.

Food Facts

A supreme-cut chicken breast is a skin-on chicken breast with half the wing bone (drummette) attached. Ask your butcher to prepare this for you.


  • 8 servings, 1/8 recipe (314 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (314 g) each
Calories 360
% Daily Value
Total fat 13g
Saturated fat 4g
Cholesterol 80mg
Sodium 850mg
Carbohydrate 27g
Dietary fibre 4g
Sugars 5g
Protein 31g
Vitamin A 10 %DV
Vitamin C 50 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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