Baked in the oven with a coating of breadcrumbs and parmesan cheese to make a crunchy crust that puts a delicious twist on a this family favourite. Served with a rocket, pear and hazelnut salad dressed in a classic balsamic dressing.

20 Minutes. A great weeknight dish for the whole family.

Serves 2


2 x 180g Australian free range chicken breast
1/2 cup dried breadcrumbs
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
Preheat oven to 200ºC grill. Shallow fried method can be used as an alternative. Lightly oil a lined baking tray. 

Prepare chicken
Spread parmesan and breadcrumbs evenly onto a plate and combine. 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. 

Cook chicken
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. 

Make salad
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.

To serve
Plate chicken with salad. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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April 01, 2017 by Timothy Ryder
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