Pecorino Crusted Chicken with Mushroom Salad

Ingredients

• 1 pound button mushrooms, thinly sliced
• 1 /2 cup flat-leaf parsley leaves, torn
• 1 /4 cup extra-virgin olive oil
• 1 /4 cup fresh lemon juice
• 3 garlic cloves, finely chopped
• Kosher salt, freshly ground pepper
• 4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
• 2 tablespoons mayonnaise
• 1 /2 cup grated Pecorino or Parmesan

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