Pecorino Crusted Chicken With Mushroom Salad Recipes

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PECORINO-CRUSTED CHICKEN WITH MUSHROOM SALAD



Pecorino-Crusted Chicken With Mushroom Salad image

A quick weeknight dinner. You can let the mushrooms stand while you are preparing your chicken. From Bon Appetit magazine. Adjusted slightly for my taste. The 20 to 30 minutes standing time for the mushrooms is not included in prep and cooking time.

Provided by breezermom

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb button mushroom, thinly sliced
1/4 cup flat leaf parsley, torn (original recipe called for 1/2 cup)
1/4 cup olive oil, extra virgin
1/4 cup fresh lemon juice
3 garlic cloves, finely chopped
4 chicken breasts, skinless, boneless, pounded to 1/2 inch thickness
2 tablespoons mayonnaise
1/2 cup pecorino cheese or 1/2 cup parmesan cheese, grated
kosher salt
black pepper, freshly ground

Steps:

  • Toss the first 5 ingredients in a medium bowl. Season generously with salt and pepper to taste. Let it stand at room temperature, tossing often, until the mushrooms soften, about 20 to 30 minutes.
  • Meanwhile, preheat the oven to 500 degrees. Line a rimmed baking sheet with foil; set a wire rack inside. Season the chicken with salt and pepper to suit your taste; place on the rack. Spread mayonnaise on the chicken and sprinkle with cheese.
  • Bake for 5 minutes. Turn on the broiler. Broil until the chicken is cooked through and the cheese is golden brown, about 5 minutes. Serve with the mushroom salad.

Nutrition Facts : Calories 430.5, Fat 29.8, SaturatedFat 6.2, Cholesterol 94.7, Sodium 152.2, Carbohydrate 7.5, Fiber 1.4, Sugar 3.2, Protein 34.1

MUSHROOM-PECORINO SALAD



Mushroom-Pecorino Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Soak 1/4 cup thinly sliced red onion in cold water; set aside. Whisk 2 tablespoons white wine vinegar with 1 small minced garlic clove, 1 teaspoon dijon mustard and a pinch of sugar; gradually whisk in 1/4 cup olive oil. Toss with 1 pound thinly sliced white mushrooms and 1/2 cup chopped parsley. Drain the onion; add to the mushrooms along with 1/2 cup shaved pecorino. Season with salt and pepper and toss. Drizzle with olive oil and top with more cheese.

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