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Pecorino breaded chicken


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Pecorino breaded chicken 0 Picture


  • Ingredients
  • 5 slices sandwich bread
  • 1/2 cup  grated pecorino (2 ounces)
  • 2 tablespoons  unsalted butter, melted
  • kosher salt and black pepper
  • 4 6-ounce boneless, skinless chicken breasts
  • 1 tablespoon  olive oil
  • 2 bunches Swiss chard, stems discarded and leaves cut into 1-inch strips



Step 1

Heat oven to 400° F. In a food processor, pulse the bread until coarse crumbs form (you should have about 2 cups). Add the pecorino, butter, ½ teaspoon salt, and ¼ teaspoon pepper and pulse once or twice to moisten.
Place the chicken in an 8-inch baking dish; season with ½ teaspoon salt and ¼ teaspoon pepper and sprinkle with the bread crumb mixture. Cover with foil and bake until cooked through, 15 to 20 minutes. Uncover and bake until crumbs are golden, 3 to 5 minutes.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chard, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until tender, 3 to 4 minutes. Serve with the chicken.

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