Pecorino-Crusted Chicken With Mushroom Salad
- 1 lb button mushroom, thinly sliced
- 1/4 cup flat leaf parsley, torn (original recipe called for 1/2 cup)
- 1/4 cup olive oil, extra virgin
- 1/4 cup fresh lemon juice
- 3 garlic cloves, finely chopped
- 4 chicken breasts, skinless, boneless, pounded to 1/2 inch thickness
- 2 tablespoons mayonnaise
- 1/2 cup pecorino cheese or 1/2 cup parmesan cheese, grated
- kosher salt
- black pepper, freshly ground
- Toss the first 5 ingredients in a medium bowl. Season generously with salt and pepper to taste. Let it stand at room temperature, tossing often, until the mushrooms soften, about 20 to 30 minutes.
- Meanwhile, preheat the oven to 500 degrees. Line a rimmed baking sheet with foil; set a wire rack inside. Season the chicken with salt and pepper to suit your taste; place on the rack. Spread mayonnaise on the chicken and sprinkle with cheese.
- Bake for 5 minutes. Turn on the broiler. Broil until the chicken is cooked through and the cheese is golden brown, about 5 minutes. Serve with the mushroom salad.
button mushroom, flat leaf parsley, olive oil, lemon juice, garlic, chicken breasts, mayonnaise, pecorino cheese, kosher salt, black pepper
Taken from www.food.com/recipe/pecorino-crusted-chicken-with-mushroom-salad-515841 (may not work)