Chicken with Mushroom Salad

Chicken with Mushroom Salad
Yield
4
Yield
4
Chicken with Mushroom Salad
Yield
4
Yield
4
Ingredients
Mushroom Salad
  • 1/2pound button mushroomsthinly sliced
  • 1tablespoons fresh parsleychopped
  • 2tablespoons tarragonchopped
  • 1/4each red onionsvery thinly sliced
  • 2tablespoons vegetable oil
  • 2tablespoons fresh lemon juice
  • 3cloves cloves garlicfinely chopped
  • Salt/Pepper as needed
Baked Chicken
  • 4each boneless, skinless chx breast
  • 4tablespoons mayonnaise
  • 1/2 cup pecorino or parmesan cheese
Yield:
Instructions
  1. Toss all the ingredients for mushroom salad together in a medium bowl. Season generously with salt and pepper. Let stand at room temperature, tossing often, until mushrooms soften, 20—30 minutes.
  2. Meanwhile, preheat oven to 425°. 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 a good amount of cheese.
  3. Bake for 10 to 12 minutes or until chicken reaches 165 degrees.
  4. Serve on bed of mushroom salad or place mushroom salad on top of Chicken.