Pecorino-Crusted Chicken with Mushroom Salad

By danyell923

Recipes & Menus | recipes

Pecorino-Crusted Chicken with Mushroom Salad
Marinate thinly sliced mushrooms to create a simple, fresh salad.

4 servings

active:

20 minutes

total:

35 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Romulo Yanes

April 2012

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-inch thickness
• 2 tablespoons mayonnaise
• 1/2 cup grated Pecorino or Parmesan

Details

Servings 4
Cooking time 55mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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.

Meanwhile, preheat oven to 500°. 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.

Bake for 5 minutes. Turn on broiler. Broil until chicken is cooked through and cheese is golden brown, about 5 minutes. Serve with salad.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out Spring Chicken Slideshow.