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Pecorino-Crusted Chicken with Mushroom Salad
- 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
Directions:View on Epicurious
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