Ingredients
- 4 small boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil (EVOO), plus more for marinating the chicken
- Juice of 2 lemons, divided
- 1 tablespoon fresh thyme, chopped
- Salt and pepper
- 2 pounds large Brussels sprouts (about 2 pints)
- 2 cloves garlic, peeled and grated or pasted, plus 1 clove, crushed
- About 1 1/2 teaspoons anchovy paste
- About 1 1/2 teaspoons Worcestershire sauce
- Grated Pecorino Romano cheese
- 3 tablespoons butter
- 1 cup panko breadcrumbs
- A handful of flat leaf parsley, chopped
Description
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Rachael Ray
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