Best Pecorino Crusted Chicken Recipes

Pecorino-Crusted Chicken image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 4

2 slices white sandwich bread
3/4 cup finely shredded Pecorino Romano cheese (2 ounces)
4 bone-in, skin-on chicken breast halves
Coarse salt and ground pepper

Steps:

Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil. In a food processor, pulse bread and Pecorino until coarse crumbs form.
Season chicken with salt and pepper. Press crumb mixture onto skin side of chicken; transfer to prepared sheet. Bake until crust is golden and chicken is cooked through, 35 to 40 minutes.

Nutrition Facts : Calories 478 g, Fat 20 g, Protein 65 g

Pecorino-Crusted Chicken With Mushroom Salad image

Provided by breezermom

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 430.5, Fat 29.8, SaturatedFat 6.2, Cholesterol 94.7, Sodium 152.2, Carbohydrate 7.5, Fiber 1.4, Sugar 3.2, Protein 34.1

Pecorino-Crusted Chicken with Mushroom Salad image

Provided by Bon Appétit Test Kitchen

Yield Serves 4

Number Of Ingredients 9

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" thickness
2 tablespoons mayonnaise
1/2 cup grated Pecorino or Parmesan

Steps:

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.

Pecorino-Crusted Chicken with Mushroom Salad image

Provided by @MakeItYours

Number Of Ingredients 9

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

Steps:

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.