Thursday, June 12, 2008

pecorino-crusted chicken fingers... 40 minutes

the goods:

2 slices white sandwich bread
3/4 cup shredded Pecorino Romano cheese
4 boneless skinless chicken breasts cut into strips

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

Season chicken with salt and pepper. Press crumb mixture onto chicken; transfer to prepared sheet. Bake until crust is golden and chicken is cooked through, 30 to 35 minutes.

Serve with desired side dishes (I made a big fresh green salad - it was the perfect summer dinner).

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