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Ingredients
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THE BOARDS
Method
THE BOARDS
- 1
Prep the chicken
Pat the 240 g chicken breast dry with paper towels. Cut into 2 cm bite-sized pieces so they cook evenly. In a medium bowl, toss the chicken with 1 tbsp olive oil, 1 tsp smoked paprika, 0.5 tsp garlic powder, 1 tsp kosher salt and 0.5 tsp black pepper until evenly coated. Let sit 5 minutes while you preheat the pan.
- 2
Cook the chicken
Heat a skillet over medium-high heat until hot. Add the seasoned chicken pieces in a single layer (work in two batches if needed). Sear without moving for 2 minutes, then stir and cook a further 3–4 minutes until golden and cooked through (internal temperature 74°C / 165°F). Remove to a plate and let rest 3 minutes, then toss with 1 tbsp fresh lemon juice to brighten flavor.
- 3
Make crostini
Preheat oven to 200°C (400°F). Slice the small baguette into 8 even slices (about 1–1.5 cm each). Brush each slice lightly with a mixture of 0.5 tbsp olive oil and 1 tbsp softened butter (mix together). Arrange on a baking sheet and bake 6–8 minutes until edges are golden and crisp. Optionally rub warm crostini with a halved garlic clove for extra flavor.
- 4
Prepare board accoutrements
While crostini bake, halve the cherry tomatoes (6 pieces). Slice the 4 pickles lengthwise into spears or rounds as preferred. Rinse and dry 1 cup arugula and place on the serving board as a small bed or pile. Shave 10 g parmesan into thin pieces and finely chop 1 tbsp fresh parsley.
- 5
Assemble the board
On a medium board or platter, arrange the arugula, roasted chicken pieces, crostini, cherry tomatoes, pickles and parmesan. Place 2 tbsp honey mustard in a small ramekin or spoon it into several small dollops across the board for dipping. Scatter chopped parsley over the chicken and veggies for freshness.
- 6
