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
208
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
20g
29%
Sugar
3g
3%
Saturated Fat
7g
29%
Cholesterol
4mg
1%
Carbohydrate, by difference
5g
4%
Protein
4g
9%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
39mg
4%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Phosphorus, P
65mg
9%
Selenium, Se
4µg
7%
Sodium, Na
150mg
10%
Water
63g
2%

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.