Parmesan-crusted chicken pieces with nectarine and burrata salad
A simple way to savour and celebrate the season’s best produce.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Pastry brush
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Serving platter
- Pepper mill
- Microwave
Ingredients
- 8 chicken pieces, thighs and drumsticks
- ¼ cup (60ml) butter, melted
- 2 Tbsp (30ml) mayonnaise
- 1 tsp (5ml) onion powder
- 1 tsp (5ml) paprika
- 1 Tbsp (15ml) Dijon mustard
- 1 cup (250ml) parmesan or pecorino, finely grated
- 1 cup (250ml) panko breadcrumbs
- 2 Tbsp (30ml) balsamic vinegar
- 1 tsp (5ml) wholegrain mustard
- 1 tsp (5ml) honey
- 1 Tbsp (15ml) olive oil
- 2 nectarines
- 60g mixed baby salad leaves (rocket, watercress, baby spinach)
- 1-2 burrata (depending on the size)
- 10g mint leaves
- ¼ cup (60ml) mixed seeds, toasted
- Salt and milled pepper
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