Pecorino Crusted Chicken with Mushroom Salad Recipe

Pecorino Crusted Chicken with Mushroom Salad
Submitted By: Sandy D.


Pecorino Crusted Chicken:
4 Large boneless/skinless Chicken Breasts - rinsed and patted dry
2 Cups Breadcrumbs - homemade preferred
1 Cup Grated Pecorino Cheese - can substitute grated Parmigiano-Reggiano if desired
4 Tbs Un-Salted Butter - melted and slightly cooled
1 tsp Kosher Salt
¼ tsp Fresh Ground Black Pepper
-OPTIONAL- (can add any or all to personal taste)
1 tsp Dried Parsley
¾ tsp Dried Oregano
¼ tsp Paprika
¼ tsp Dried Thyme

Mushroom Salad:
1 lb White Button Mushrooms - thinly sliced
¼ Cup Fresh Flat Leaf Parsley - chopped
1 Small Shallot - fine diced
2 cloves Fresh Garlic - fine diced
5 Tbs Extra Virgin Olive Oil
4 Tbs Red Wine Vinegar
1 ½ Tbs Country Dijon Mustard
½ tsp Kosher or Sea Salt - or to taste
¼ tsp Fresh Cracked Black Pepper - or to taste


Pecorino Crusted Chicken:
  1. Preheat oven to 400ºF
  2. Line a 9X13 inch baking dish with foil
  3. Combine all dry ingredients in a shallow, wide bowl or pan (a pie plate works well)
  4. Dip chicken in butter making sure entire piece is coated
  5. Press buttered chicken breasts into breadcrumb mixture until completely coated
  6. Place coated chicken breasts in prepared baking dish with at least 1 inch between pieces
  7. Cover with foil and bake for 15-20 minutes or until cooked through and juices run clear
  8. Remove cover and bake for an additional 3-7 minutes until breadcrumb mixture is golden
  9. Serve along with mushroom salad
Mushroom Salad:
  1. Place shallot, garlic, mustard, vinegar, salt, and pepper in a medium glass bowl - Mix to combine
  2. Whisk in olive oil in a slow, steady stream until well combined and emulsified
  3. Add mushrooms and parsley to bowl and toss to combine making sure all mushrooms are well coated
  4. Set aside at room temp for 5-30 minutes, tossing often to soften mushrooms (the longer they sit the softer they will be - length of time is up to you) until ready to serve

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