December 13, 2013
Chicken and just about any kind of cheese go hand-in-hand, so baking skinless chicken breasts with a cheese coating just screams “yes”! Pair with a simple salad of mushrooms marinated in olive oil and garlic, in this recipe from La Kocinera.
Pecorino-Crusted Chicken with Marinated Mushroom Salad
Ingredients:
1 pound button mushrooms, cleaned and thinly sliced
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
2 tablespoons mayonnaise
1/2 cup grated Pecorino or Parmesan cheese
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