- Lorenzo Delmonico born (1881)
Pecorino-Crusted Spring Chicken
- Canola oil spray
- 4 boneless, skinless chicken breasts
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 1/2 Teaspoon garlic powder
- 1/2 Cup plain Greek yogurt
- 1 Tablespoon mustard
- 1/2 Cup grated pecorino
- 1/2 Cup Italian breadcrumbs
- 1/4 Cup parsley, minced, for garnish
A mixture of Greek yogurt, mustard, and grated pecorino form a tangy layer of flavor underneath the crust of these chicken breasts. Served with a fresh garden salad or some sautéed greens, this is a quick and healthy meal that's a snap to put together.
Preheat the oven to 425 degrees.
Line a baking sheet with aluminum foil and fit a wire rack on top. Spray the wire rack with oil.
Pound the chicken breasts to ½-inch thickness (this will allow for even cooking). Season with the salt, pepper, and garlic powder.
In a small bowl, combine the Greek yogurt, mustard, and cheese. Spread the mixture over the chicken breasts and top with the breadcrumbs.
Bake until the chicken is cooked through and the top is browned (if using a thermometer, make sure the center of the chicken reads 165 degrees), about 25 minutes. Garnish with the parsley and serve immediately.