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mushrooms flat leaf parsley extra-virgin olive oil lemon juice garlic kosher salt skinless mayonnaise
Viewed: 62 - Published at: 8 years agoIngredients
- 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
Method
- 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.
