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Good afternoon | 18th March 2010
Loué Chicken Supremes with Spinach and Tomato Sauce
| 2 Loué Corn-Fed Chicken Supremes |
| Olive Oil |
| 250g Spinach |
| 250g fresh Tomato Sauce |
| 2 thick slices of Mozzarella |
Preheat the oven to 190ºC/375ºF/Gas 5. Heat the olive oil in a pan and brown the Chicken Supremes, meanwhile cook the spinach in a pan of boiling water until just wilted and transfer into an ovenproof dish.
Add the Supremes on top of the Spinach and cover with the Tomato sauce finishing off with a slice of mozzarella on each Supreme.
Bake the Supremes in the oven for 20 -25 minutes or until the Chicken is thoroughly cooked.
Serve with warm ciabatta, olive oil and balsamic vinegar or pasta.
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