Remember to remove your chicken supremes out of the packaging,
pat dry and bring to room temperature
Pre heat your griddle or heavy based frying pan to a low
temperature
Season the breast just prior to cooking
Don't overcrowd the cooking base, a couple of medium sized
breasts per pan
Place the breasts on the skin to crisp a little until golden
before searing on the flesh side for 1 minute
Return back onto skin, tip away any excess fat
Place in a pre heated oven 200 oc for 12 TO 14 minutes for a
moist breast
Remove from oven then turn back to skin side up
Finish by adding a large knob of butter
Leave to rest in a warm place at least 5 minutes before
carving
The breasts will become more firm as it cooks, gently press
with your thumb, the more spring back you get the hotter the
protein cells have expand which means the more well done your meat
is, for a medium rare steak it should have a soft feel with a
little spring back