French Trim Chicken Supreme With A Green Veg Medley

Kit Needed:

• Oven dish

• Sharp knife

• Frying pan

Shopping List:

• French trim chicken breast supreme

• Good measure of GBB Lemon & Mustard Crumb

• Small courgette, baby leeks & a couple of raddish

• One large potato

• Half bulb of garlic

• 4 sprigs of lemon thyme

• Oil, butter, salt & pepper, oregano & lemon to season

Method:

1. Preheat the oven to 180 degrees, and oil your oven dish.

2. Sprinkle a good measure of the GBB crumb over your chicken supreme and add to the oven dish.

3. Cube your potato and place around the chicken along with your oregano, garlic & lemon thyme.

4. Place the dish in the oven for around 30 minutes, until the chicken is golden brown and cooked through.

5. Whilst your chicken is in the oven, slice the courgette into batons, thinly slice the radish & chop the baby leeks on a angle.

6. Just before the end of cook, fry the veg with oil & butter for 2 minutes, until cooked al denté.

7. Plate up your dish & enjoy!

Pick up a tin of Lemon & Mustard Crumb here.