- Combine first nine ingredients in a shallow dish, such as a pie plate.
- Place mustard in a bowl large enough to hold the chicken. Add chicken and toss and evenly coat with the mustard.
- Preheat oven to 375˚F. Line a large baking sheet with parchment paper. Coat each piece of chicken in the panko mixture, gently pressing it on to help it adhere. Set chicken on the baking sheet, skin-side up.
- Bake chicken for 45 minutes. Remove chicken from the oven and set two pieces of burrata on each piece. Bake chicken 5 to 10 minutes more, or until cooked through and cheese is melted. Serve chicken on a pool of the warmed strained tomatoes sprinkled, if desired, with chopped parsley.
Note: Burrata is a soft, creamy ball of cheese sold in tubs in our Deli Department. Tomato sauce-like strained tomatoes, also called passata di pomodoro, is sold in tall bottles in our canned tomato products aisle. You won’t need the whole bottle for this recipe, but any leftover could be frozen for another time.
Recipe Options: For a lower fat and calorie version of this dish, remove the chicken skin and any visible fat before coating the chicken with the panko/cornmeal mixture. Instead of burrata, trying top each chicken thigh with 1/4 cup or so of grated mozzarella cheese.