Pecorino-Crusted Chicken with Mushroom Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Marinate thinly sliced mushrooms to create a simple, fresh salad. Ingredients:
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 |
Directions:
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 500°F. 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.
4. Per serving: 390 calories, 22 g fat, 0 g fiber Nutritional analysis provided by Bon Appétit
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