Baked Pecorino Chicken

baked-chicken-pecorino
Photo by David Prince
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 438 calories
    • Calories 165 calories from fat
    • 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
  • July 2011

Ingredients

  1. Check 5 slices sandwich bread
  2. Check 1/2cup grated pecorino (2 ounces)
  3. Check 2tablespoons unsalted butter, melted
  4. Check Kosher salt and black pepper
  5. Check 4 6-ounce boneless, skinless chicken breasts
  6. Check 1tablespoon olive oil
  7. Check 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.