Parmesan-crusted chicken pieces with nectarine and burrata salad

Prep time
Cook time

A simple way to savour and celebrate the season’s best produce.


For the chicken
  • 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
For the salad
  • 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
Lemon wedges, to serve


  • Preheat the oven to 190°C.
  • Allow the chicken to come to room temperate. Line a baking tray with foil and grease.
  • Place the chicken in a bowl and season with salt and pepper.
  • Whisk the butter, mayonnaise, onion powder, paprika and mustard together.
  • In a separate bowl, mix the parmesan and breadcrumbs together.
  • Dip the chicken pieces into the butter mixture, coating all over, then into the crumb mixture. Press the crumb mixture well onto the chicken to coat.
  • Place the chicken pieces onto the baking tray.
  • Bake in the oven for 35-40 minutes until the chicken is cooked through and crispy.
  • In the meantime, prepare the salad. Whisk the balsamic, wholegrain, mustard, honey and olive oil together. Season to taste.
  • Slice the nectarine into thin wedges. Layer the salad leaves onto a platter, place the burrata in the centre and scatter around the nectarine. Sprinkle with mint leaves and toasted seeds.
  • Just before serving, drizzle over the dressing.
  • Place the crumbed chicken pieces and lemon wedges on a platter with the fresh nectarine salad alongside. Serve.