Marinate thinly-sliced mushrooms to create a simple, fresh salad.
Recipe information
Total Time
35 minutes
Yield
4 Servings
Ingredients
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-inch thickness
2
tablespoons mayonnaise
1
/2 cup grated Pecorino or Parmesan
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Preparation
Step 1
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.
Step 2
Meanwhile, preheat oven to 500°. 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.
Step 3
Bake for 5 minutes. Turn on broiler. Broil until chicken is cooked through and cheese is golden brown, about 5 minutes. Serve with salad.
Nutrition Per Serving
1 serving contains: Calories (kcal) 390 Fat (g) 22 Saturated Fat (g) 6 Cholesterol (mg) 85 Carbohydrates (g) 8 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 26 Sodium (mg) 490t