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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

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

2 Review(s)
Cook Minutes 5 Hr 52 Min
Prep : 1 Hr 35 Min Cook: 4 Hr 17 Min
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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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 chicken breasts (2 lb./900 g), supreme cut with half the wing bones and skin
4 cups hot water
1/3 cup salt
1/4 cup granulated sugar
1 bay leaf
1 cup crushed ice
1 cup Cracker Barrel Shredded Mozzarella Cheese
1/2 cup drained oil-packed sun-dried tomatoes, patted dry, finely chopped
1/3 cup loosely packed fresh basil leaves, thinly sliced
1 Tbsp. lemon zest
1 Tbsp. vegetable oil
2 cups Israeli couscous, uncooked
1 pinch saffron threads
1 jar (650 mL) Classico Riserva Roasted Garlic Pasta Sauce, warmed
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Step 1
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.
Step 2
Combine hot water, salt, sugar and bay leaf in shallow dish. Add chicken and ice. Brine chicken in refrigerator 4 to 12 hours.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Kraft Kitchen Tips!
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.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 4 g
20 %
Cholesterol 80 mg
Sodium 850 mg
35 %
Carbohydrate 27 g
Fibre 4 g
Sugars 5 g
Protein 31 g
Vitamin A
10 %
Vitamin C
50 %
10 %
25 %
8 servings, 1/8 recipe (314 g) each
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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