Parmesan Crusted Chicken With Arugula Salad


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!!

Steps


Preheat the oven to 475 degrees.
In a small bowl , whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
Season the chicken breasts , on both sides , with salt and pepper - then brush them all over with the mustard mixture.
Pat about 2 t.
Of the parmesan on each chicken breast - it should take about 1 / 2 cup total for all 4 breasts.
Transfer the chicken breasts to a rimmed baking sheet.
Bake the chicken on the top shelf of the oven for about 15 minutes , or until just cooked through and nicely browned.
Meanwhile , in a salad bowl , combine the remaining 1 teaspoon each of mustard and oil.
Then stir in the water.
Add the arugula and tomatoes.
Season with salt and pepper and toss well.
Spoon the salad onto plates , top with the chicken and serve !.

Ingredients


dijon mustard, extra virgin olive oil, fresh thyme, boneless skinless chicken breast halves, salt & freshly ground black pepper, parmesan cheese, water, arugula, cherry tomatoes