Start by preparing the chicken supremes – pull up the skin from one side and with a sharp knife make a slice into the thickest part of the fillet, do it on the diagonal so you can create a fairly large pocket which you can then add the taleggio and cranberry sauce to, making sure you don’t slice the whole way through. Add in around a tablespoon of diced taleggio and the same for the cranberry sauce then pull the skin back over and place in a baking tray.
TIP It’s quite handy to sit the chicken supremes quite close together as it tends to help keep the taleggio and cranberry sauce from leaking.
Pre heat the oven to 180 then place the chicken supremes along with the whole cloves of garlic, some seasoning and a drizzle of oil in the oven for 8-10 minutes or until the skin begin to turn golden and crisp.
While this is cooking place all of the herb crust ingredients in a blender and blitz until you have even green crumbs and add in the grated parmesan.
Once the chicken has started to golden remove from the oven and pat on the the herb crust so you have a nice generous thick layer of bread crumbs, add a drizzle of oil and return to the oven for 8-10 minutes until the crust has crispened up also. Depending on the thickness of the breasts cooking time may vary so make sure you check that the chicken is cooked through, be aware that the cranberry sauce may make the chicken appear pink.
Serve once ready.