Parmesan-Crusted Chicken With Arugula Salad

By á-25077

This offering, originally from Food & Wine, is an easy weeknight meal. I love it for it's simplicity. Even though it is quick and easy, there is still great flavor due to the dijon, fresh thyme and parmesan. I love the lightly dressed salad which you can pile underneath each serving of chicken. If you like more dressing for your salad, by all means mix up a little extra!

Ingredients

• 1 tablespoon Dijon mustard, divided
• 1 tablespoon extra virgin olive oil, divided
• 1/2 teaspoon chopped fresh thyme
• 4 (6 ounce) boneless skinless chicken breast halves
• salt & freshly ground black pepper, to taste
• 1/2 cup freshly grated parmesan cheese, divided (I've used store-bought in a pinch)
• 1/2 teaspoon water
• 4 cups packed arugula (I've also used a spring mix)
• 1 cup cherry tomatoes, halved

Preparation

Step 1

1 Preheat the oven to 475 degrees. 2 In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. 3 Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture. 4 Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts. 5 Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam - for easy release and clean-up). 6 Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned. 7 Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water. 8 Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well. 9 Spoon the salad onto plates, top with the chicken and serve!