Parmesan-Crusted Chicken with Arugula Dien04_V0.1

Serves: 4 Edit

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Total Time: 30 min

• 1 tablespoon(s) Dijon mustard
• 1 tablespoon(s) extra-virgin olive oil
• 1/2 teaspoon(s) chopped thyme
• 4  6-ounce skinless, boneless chicken breast halves
• Salt and freshly ground pepper
• 1/2 cup(s) freshly grated Parmesan cheese (1 1/2 ounces)
• 4 cup(s) packed arugula leaves
• 1 cup(s) cherry tomatoes, halved

Directions

1. Preheat the oven to 475°F. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast. 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.
2. Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of 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.

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