Pan Roasted Suprême of Chicken with Goat Cheese.



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About this Recipe

By: John Gonzales

A supreme of chicken in French cooking refers to a boneless breast with the first joint of the wing attached. This cut helps retain some of the moisture but any cut of poultry, fish or pork will shine with these classic combinations of flavors.

Ratatouille, going back to Old French tooillier means “to stir up”. Originating in the 18th century in southern France; the roasting of these vegetables and stirred up together is a time honored favorite.



  • 1 tablespoon EV olive oil
  • Sprinkle of additive free kosher salt
  • A few grinds of black pepper
  • 2 6-8 ounce chicken breast suprêmes, preferably skin-on2 tablespoons thinly sliced shallots
  • 2 teaspoons minced garlic
  • 2 scallions, sliced thinly from end to end
  • 1 head baby bok choy, quartered
  • 4 baby eggplants or 1 cup large dice eggplant, skin-on
  • 1 orange sweet bell pepper, sliced into strips
  • 1 small yellow squash, cut into 3-inch lengths by 1/4-inch wide batons (jardinière)
  • 8 red cherry or grape tomatoes
  • 1 tablespoon fresh oregano leaves
  • 2 tablespoons, or more room temperature goat cheese
mise en place


Step 1

Pre-heat oven to 375 degrees or 350 with convection feature engaged.

Step 2

Season both sides of the chicken with salt and pepper.

Step 3

Heat the olive oil in a medium sized oven safe skillet over medium heat.

Step 4

When oil is shimmering and before it smokes add the chicken skin-side down.

Step 5

Brown evenly on both sides and remove from the pan so that the skillet can be used for the sauté.

Step 6

Keeping the skillet over medium heat add the shallots, garlic and scallions and sauté for 1 minute.

Step 7

Place the eggplant(s), bell pepper, and yellow squash in the skillet.

Step 8

Place the chicken on top of the vegetables and transfer the skillet to the oven.

Step 9

Cook for approximately 15 minutes or until the thickest part of the chicken has an internal temperature of 160 degrees (the bird will continue to cook to the recommended temperature of 165 once removed from the oven).

Step 10

Transfer the breasts to a clean plate.

Step 11

Place the skillet over medium heat and add the tomatoes, cook for one minute, turn the heat to low and stir in the goat cheese and oregano.

Step 12

Place the skillet over medium heat and add the tomatoes, cook for one minute, turn the heat to low and stir in the goat cheese and oregano.

Step 13

Add the chicken and any juices to the skillet, stir and re-warm.

Step 14

Distribute the vegetables onto 2 dinner plates or a platter.

Step 15

Place the breasts atop the vegetables and drizzle on the pan sauce.

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