Pecorino-Crusted Chicken with Marinated Mushroom Salad

By tulawdog

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

Preparation

Step 1

Preheat the oven to 450 degrees. Line a rimmed baking sheet or pan with nonstick aluminum foil. Set aside.
Toss the mushrooms, parsley, olive oil, lemon juice, and garlic in a medium bowl. Season with salt and pepper. Let stand, tossing often, at room temperature for 20-30 minutes, until the mushrooms soften.
Trim the chicken of excess fat and season with salt and pepper. Place on the baking sheet and spread 1/2 tablespoon of mayonnaise on each chicken breast, then sprinkling evenly with cheese.
Place in the oven and bake for 15 minutes. Turn on the broiler and cook for an additional 5 minutes, until the chicken is cooked through and the cheese is browned.
Serve warm with marinated mushroom salad.
Note: The original recipe called for placing the chicken on a wire rack on a baking sheet and baking at 500 degrees for 5 minutes, then broiling for 5 minutes. Feel free to follow this method instead, I just found the idea of a 500 degree oven a little intimidating.