Baked Pecorino Chicken

Baked Pecorino Chicken
David Prince
Mixing grated pecorino—a salty Italian cheese—with the bread crumbs gives the chicken a crisp and flavorful crust.

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Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

5
slices sandwich bread
1/2
cup
grated pecorino (2 ounces)
2
tablespoons
unsalted butter, melted
kosher salt and black pepper
4
6-ounce boneless, skinless chicken breasts
1
tablespoon
olive oil
2
bunches Swiss chard, stems discarded and leaves cut into 1-inch strips

Directions

  1. Heat oven to 400° F. In a food processor, pulse the bread until coarse crumbs form (you should have about 2 cups). Add the pecorino, butter, ½ teaspoon salt, and ¼ teaspoon pepper and pulse once or twice to moisten.
  2. Place the chicken in an 8-inch baking dish; season with ½ teaspoon salt and ¼ teaspoon pepper and sprinkle with the bread crumb mixture. Cover with foil and bake until cooked through, 15 to 20 minutes. Uncover and bake until crumbs are golden, 3 to 5 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chard, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until tender, 3 to 4 minutes. Serve with the chicken.

 

Charlyne Mattox
July 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 165
  • Fat 19 g
  • Sat Fat 9 g
  • Cholesterol 118 mg
  • Sodium 1,640 mg
  • Protein 44 g
  • Carbohydrate 22 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 6 mg
  • Calcium 366 mg
What does this mean? See Nutrition 101.

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