Baked in the oven with a coating of parmesan cheese to make a crunchy crust that puts a delicious twist on a grilled chicken breast. Served with a rocket, pear and hazelnut salad dressed in a classic balsamic dressing.
20 Minutes. A great dish for a warm Summer's night.
2 x 180g Australian free range chicken breast
1/2 cup grated parmesan cheese
2 tablespoons dijon mustard
1/4 cup hazelnuts
1 tablespoon balsamic vinegar
1 cup rocket
1 packham pear
Preheat oven to 200ºC grill. Shallow fried method can be used as an alternative. Lightly oil a lined baking tray.
Spread parmesan evenly onto a plate. In a bowl combine chicken with Dijon mustard, salt and pepper. Make sure to coat evenly. Once coated, take one piece of chicken at a time and press each side into the parmesan to coat. Transfer straight to the lined baking tray.
Drizzle or spray chicken with olive oil. Place on top shelf in oven and grill for 5 minutes on each side until golden. Remove from oven.
Roughly chop hazelnuts. Quarter the pear, remove core and discard. Thinly slice the pear. Combine in a bowl with rocket, a drizzle of olive oil, balsamic vinegar and salt and pepper.
Plate chicken with salad.
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