Pecorino Crusted Chicken with Mushroom Salad Recipe
Pecorino Crusted Chicken with Mushroom Salad
Submitted By: Sandy D.
Ingredients:
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
Preparation:
Pecorino Crusted Chicken:
- Preheat oven to 400ºF
- Line a 9X13 inch baking dish with foil
- Combine all dry ingredients in a shallow, wide bowl or pan (a pie plate works well)
- Dip chicken in butter making sure entire piece is coated
- Press buttered chicken breasts into breadcrumb mixture until completely coated
- Place coated chicken breasts in prepared baking dish with at least 1 inch between pieces
- Cover with foil and bake for 15-20 minutes or until cooked through and juices run clear
- Remove cover and bake for an additional 3-7 minutes until breadcrumb mixture is golden
- Serve along with mushroom salad
Mushroom Salad:
- Place shallot, garlic, mustard, vinegar, salt, and pepper in a medium glass bowl - Mix to combine
- Whisk in olive oil in a slow, steady stream until well combined and emulsified
- Add mushrooms and parsley to bowl and toss to combine making sure all mushrooms are well coated
- 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
