Breaded chicken gets a serious upgrade with this all-in-one dinner. And considering the grown-ups can enjoy an adult take on the kids’ classic—complete with a side of sautéed greens—who cares if the little ones dip their chicken pieces in ketchup? It’s like a chicken nugget that everybody can feel good about. Our pecorino coating, which comes together in the food processor with standard sandwich bread, browns up nicely in the oven. And the meat cooks through in just 20 minutes, resulting in a crispy, crunchy crust around moist chicken breasts. We like to pair the main with Swiss chard, but any vegetable does the trick.
How to Make It
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.
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.
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.