Pecorino-Crusted Chicken with Mushroom Salad


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


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.


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