Pecorino Crusted Chicken With Mushroom Salad Recipes

Steps:

• Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.

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.

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.

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.