Pecorino-crusted Chicken With Mushroom Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.