Pecorino-Crusted Chicken Breast with Mushrooms
By: Rachael Stuart
Published: December 13, 2013

Chicken and just about any kind of cheese go hand-in-hand, so baking skinless chicken breasts with a cheese coating just screams “yes”! Pair with a simple salad of mushrooms marinated in olive oil and garlic, in this recipe from La Kocinera.
 Pecorino-Crusted Chicken with Marinated Mushroom Salad
	Ingredients:
	1 pound button mushrooms, cleaned and thinly sliced
	1/2 cup fresh flat-leaf parsley leaves, chopped
	1/4 cup extra-virgin olive oil
	1/4 cup freshly-squeezed lemon juice
	3 cloves garlic, finely chopped
	Kosher salt and freshly ground black pepper, to taste
	4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
	2 tablespoons mayonnaise
	1/2 cup grated Pecorino or Parmesan cheese
  Click here for full instructions.