Pecorino-Crusted Chicken With Mushroom Salad - cooking recipe

Ingredients

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

Preparation

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.