Pecorino-Crusted Spring Chicken

Pecorino-Crusted Spring Chicken
Staff Writer
Pecorino-Crusted Spring Chicken
Bon Appetit
Pecorino-Crusted Spring Chicken

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.

Click here to see 15 Easy Chicken Dinner Recipes.

4
Servings
169
Calories Per Serving
Deliver Ingredients

Ingredients

  • Canola oil spray
  • 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

Directions

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
27g
21%
Protein
11g
24%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
104mg
10%
Choline, total
9mg
2%
Fiber, total dietary
6g
24%
Folate, total
56µg
14%
Iron, Fe
8mg
44%
Magnesium, Mg
61mg
19%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
148mg
21%
Selenium, Se
13µg
24%
Sodium, Na
366mg
24%
Water
48g
2%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.