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Pecorino-Crusted Chicken


Pecorino cheese lends an intense peppery flavor with a kick to the breading on the chicken.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

Pecorino Romano 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.

Reviews Add a comment

  • smd1227
    29 APR, 2009
    Heather, you were right. RunGurl26, go to this link for the recipe: greens and sweet onion saute
  • MS12387027
    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.