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Pecorino-Crusted Chicken

Pecorino Romano, a hard straw-white cheese, is used to bread chicken. The cheese has an intense, peppery flavor -- think saltier Parmesan with a kick. Of the many varieties of pecorino, Romano is the most popular and is widely available.

  • Prep:
  • Total Time:
  • Servings: 4
Pecorino-Crusted Chicken

Source: Everyday Food, April 2008


  • 2 slices white sandwich bread
  • 3/4 cup finely shredded Pecorino Romano cheese (2 ounces)
  • 4 bone-in, skin-on chicken breast halves
  • Coarse salt and ground pepper


  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil. In a food processor, pulse bread and Pecorino until coarse crumbs form.

  2. Season chicken with salt and pepper. Press crumb mixture onto skin side of chicken; transfer to prepared sheet. Bake until crust is golden and chicken is cooked through, 35 to 40 minutes.

Reviews (4)

  • smd1227 29 Apr, 2009

    Heather, you were right. RunGurl26, go to this link for the recipe: greens and sweet onion saute

  • Heather416 28 Apr, 2009

    Hi RunrGurl26
    Looks like "Mustard Greens and Sweet-Onion Saute" to me.
    Enter the title in the Advnaced Recipe Search above

  • RunrGurl26 28 Apr, 2009

    I wonder what is the side dish - it looks yummy!

  • DogCatsBirdsFishes 28 Apr, 2009

    I make these with boneless and skinless chicken breasts. I then use the leftovers, sliced, to top my salad for lunch the next day.

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