Pecorino-Crusted Chicken with Mushroom Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/4 cup extra-virgin olive oil
- 2 tablespoons mayonnaise
- 1/4 cup fresh lemon juice
- kosher salt, freshly ground pepper
- 3 garlic cloves, finely chopped
Preparation 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°F. 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. Per serving: 390 calories, 22 g fat, 0 g fiber Nutritional analysis provided by Bon Appétit
Preparation 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°F. 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. Per serving: 390 calories, 22 g fat, 0 g fiber Nutritional analysis provided by Bon Appétit
