There are few things foods in life I love more than cheese.
Let’s see… theres-
- Ice cream
- Cake
- Ice cream cake
I think you get the drift…
The idea for this recipe came about when I realized I had a warehouse of chicken breasts stored in my freezer. Since we didn’t have time to defrost them, we shocked the chicken in warm water (I know, I don’t think you’re supposed to do that but it worked!). Within 20 minutes, we had room temperature chicken breasts.
There were also only a few ingredients left in the house- panko and pecorino romano cheese. Given that the panko and pecorino combination can do no wrong, we decided to give this a try. Along the way, we dumped in a ton of pepper.
In retrospect, we should have gone a bit easier on the pepper. At the time, it didn’t look like we added much. In fact, we probably consumed a whole Brita pitcher of water following the meal. But don’t get me wrong- the chicken was delicious, but the pepper left our mouths burning with thirst. So, we modified the recipe with the perfect balance. Note how the recipe calls for only 3 tablespoons? Well I think we might have dumped in at least half a cup of pepper. Don’t make the same mistake.
Prep time for this is roughly 30-45 minutes, depending on how quick you are. The baking process is what takes up the most time. While it’s baking, you can boil some pasta. We found that a simple pesto sauce on some angel hair with a squeeze of lemon did the trick.
You should also check out:
- Phensri’s “Fantastic” Thai New Years Party
- Baked eggs with coarse dijon
- Poached egg with Sriracha mayo
- Sweet red bean ebelskivers
- Pickled mustard greens (芥菜) in fried rice
