1 lemon zested (reserve the rest of the lemon)
120g pistachios crushed
1 tablespoon Dijon mustard
2 tablespoons honey
1 garlic clove crushed
2 tablespoons bread crumbs
1 large sprig of fresh rosemary
Crush the pistachios, zest the lemon, then slice the zested lemon into quarters.
In a separate bowl mix together the honey, lemon zest, mustard, garlic clove, breadcrumbs and 100g of the pistachios.
Arrange the chicken in an oven proof dish, wedge in the lemon slices between the chicken and tuck in a little of the rosemary in between each chicken. Cover the chicken dish with a little foil and roast in the oven for 20 minutes at 180 degrees.
Then remove the foil from the dish and top the Supremes with equal amounts of the pistachio and breadcrumb mix. Pop back in the oven for a further 10-15 minutes or until the chicken is cooked through and the juices run clear.
Sprinkle with the remaining chopped pistachios and serve.
Enjoy x
Recipe courtesy of Stephs_Food_diary
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