Pecorino-Crusted Chicken With Mushroom Salad

• 1 pound button mushrooms, thinly sliced
• 1/2 cup flat-leaf parsley leaves, torn
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3 garlic cloves, finely chopped
• Kosher salt, freshly ground pepper
• 4 skinless, boneless chicken breasts, pounded to 1/2" thickness
• 2 tablespoons mayonnaise
• 1/2 cup grated Pecorino or Parmesan

1. Toss first 5 ingredients in a medium bowl. Season generously with salt and pepper. Let stand at room temperature, tossing often, until mushrooms soften, 20-30 minutes.
2. Meanwhile, preheat oven to 500u0b0F. Line a rimmed baking sheet with foil; set a wire rack inside. Season chicken with salt and pepper; place on rack. Spread mayonnaise on chicken; sprinkle with cheese.
3. Bake for 5 minutes. Turn on broiler. Broil until chicken is cooked through and cheese is golden brown, about 5 minutes. Serve with salad.

mushrooms, flatleaf parsley, extravirgin olive oil, lemon juice, garlic, kosher salt, skinless, mayonnaise

Taken from www.epicurious.com/recipes/food/views/pecorino-crusted-chicken-with-mushroom-salad-395063 (may not work)