Parmesan-crusted Chicken With Arugula Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!