Chicken Supreme

Chicken supreme with avocado and salsa sauce topped with goats cheese. View our range of poultry and poultry dishes available.

Portions: 4


  • 4 x 140g Skinless/Boneless Chicken Supremes
  • 40g Olive Oil
  • 10g Olive Oil
  • 10g Garlic Puree
  • 150g Tinned Chopped Tomatoes
  • 1g Salt
  • 1g Coarse Ground Peppercorns
  • 15g Chicken Stock Paste
  • 170g Water
  • 20g Tomato Puree
  • 5g Granulated Sugar
  • 50g Avocado Pulp
  • 10g Cornflour
  • 10g Balsamic Vinegar
  • 80g White Onions (cut into 10mm dice)
  • 12g Red Chillies (finely diced)
  • 10g Ginger Puree
  • 1g Dried Chilli Flakes
  • 160g Goats Cheese


  1. In a frying pan heat the olive oil, then shallow fry the chicken supremes on both side until golden in colour and core temperature had been reached.
  2. For the sauce: In a medium sized saucepan, heat the olive oil and then lightly fry the garlic puree, ginger puree, diced onions, diced red chillies, ground cumin and dried chilli flakes until softened.
  3. Then add the chopped tomatoes, salt, pepper, chicken stock paste, water and balsamic vinegar.
  4. Cook out for a little while, and then add the tomato puree, thicken with the diluted cornflour and then add the granulated sugar and avocado pulp. 
  5. Pour a little of the sauce over the cooked chicken and then top with the goats cheese, place under a hot grill and grill until the cheese becomes golden brown in colour.