Preheat the oven to 180°C (GM 4).
Peel and cut the tomatoes into quarters, removing the insides to obtain 'petals'. Place the tomatoes on a baking sheet and season with thyme, bay leaf and a crushed clove of garlic. Add salt and pepper and drizzle with olive oil. Cook in the oven for 45 minutes and leave to become semi-dried.
Wash and thinly slice the courgettes using a mandolin. Mark out 6 circles on baking parchment using a stainless steel ring and place a layer of courgette slices (using hald the courgettes) onto the baking parchment in rosette shapes. Marinade with a splash of olive oil, some thyme, a bay leaf, salt and pepper for 15 minutes.
For the remaining courgette slices, heat a splash of olive oil in a wok and then sauté in batches, adding a pinch of salt, some black olives and a sprinkling of thyme leaves to each batch. When cooked, place in the stainless steel rings and cover them with the rosettes of marinated courgette. Set aside and keep warm
For the pesto, peel and halve the garlic and place in a food processor with the basil leaves, pine kernels and grated parmesan. Add the olive oil gradually until you have a thick, smooth paste. Put the pesto into a piping bag. Using the tips of your fingers, loosen the skin on the chicken supremes, partially uncovering them, then pipe the pesto into the chicken supreme and re-cover.
Set the oven to 210°C (GM 7). Cook the supremes skin-side down in a frying pan with a splash of olive oil for 2-3 minutes. Season with salt and piment d'Espelette. Turn the supremes over and leave to cook for a 2 minutes. Then place the supremes on a baking sheet and cook in the oven at 210°C (GM 7) for 7-8 minutes.
On each plate arrange a circle of courgettes. Add the tomato 'petals' and place the chicken supreme beside them. Top with gratings of parmesan.
«This dish works well with guinea fowl or lamb instead of the chicken.»