Pecorino Romano with Mustard Chicken Fillets is a simple and delicious recipe that takes about half an hour to make altogether. The star of course is the Pecorino Romano which attributes to the flavour of the dish through the sharpness, sweetness and saltiness of its flavour, matched perfectly with the Dijon Mustard. Served on a cabbage salad next to roasted broccoli and Brussel sprouts
That’s the comfort we are looking for on weekdays!
Pecorino Romano with Mustard Chicken Fillets
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Pecorino Romano with Mustard Chicken Fillets
Servings: 3 People
Ingredients
- 2 Chicken Breasts , about 250 grs each
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- 60 gr Pecorino Romano Cheese , grated
- 1 tablespoon Dijon Mustard
- 1 tablespoon Balsamic Cream
- 1 teaspoon dry Thyme , ground
- 1 teaspoon Dry Oregano , ground
- ½ teaspoon freshly ground Black Pepper
Instructions
- An hour before cooking the chicken fillets take them out of the refrigerator.
- Turn on an air circulation on (not grill/broiler) oven to 190 degrees C and set the rack to the middle position.
- In a medium size bowl add all the ingredients, except of course the chicken, and mix. Rub the mixture all over the chicken fillets and place them in a roasting pan. Cook for 25-30 minutes. Check for doneness with an internal thermometer aiming for a temperature of 79 degrees C.
- Slice and serve on a cabbage salad next to roasted broccoli and Brussel sprouts
