"Chicken is a versatile and fantastic ingredient that can be prepared in many ways. An open free canva to the chef. Your imagination can go wild and create a masterpiece each time."
Pecorino Crusted Chicken with Mixed Baby Greens Salad
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Recipe Description
This pecorino-crusted chicken with mixed baby green salad is the perfect Sunday night dinner. It’s easy and super delicious every time.
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 teaspoons Dijon Mustard
- 3 teaspoons olive oil
- 1/2 teaspoon fresh thyme
- 8 skinless coneless chicken thighs
- 1/2 cup pecorino cheese
- 1/2 cup Gruyere Cheese
- Salt and pepper
- 1/2 teaspoon water
- 4 cups mixed green salad
- 1 1/2 cups cherry tomatoes
- 1 tablespoomn olive oil
Method
Step 1
Preheat oven to 475°. In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons Of the olive oil and they thyme. Season the chicken with salt and pepper then brush with the mustard mixture all over.
Step 2
Pat 2 tablespoons of the pecorino and Gruyère cheese mixture all over the chicken thighs.
Step 3
Transfer the chicken to a rimmed lined with aluminum foil baking sheet.
Step 4
Bake the chicken on the top shelf of the oven for about 15 to 18 minutes, or until cooked thru and nicely browned.
Step 5
In a bowl combine the remaining olive oil and mustard and stir in the water.
Step 6
Add the mixed baby green and the tomatoes. Season with salt and pepper and toss well.
Step 7
Spoon the salad onto plates, top with chicken and serve