Name: Parmesan-Crusted Chicken with Arugula Salad
Yield: 4
Ingredients: 1 tbsp. Dijon mustard -; 1 tbsp. extra-virgin olive oil -; 1/2 tsp. chopped thyme -; 4 6-ounce skinless -; Salt and freshly ground pepper -; 1/2 c. freshly grated Parmesan cheese (1 1/2 ounces) -; 4 c. packed arugula leaves -; 1 c. cherry tomatoes -

Parmesan-Crusted Chicken with Arugula Salad

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Ingredients for - Parmesan-Crusted Chicken with Arugula Salad

1. 1 tbsp. Dijon mustard -

2. 1 tbsp. extra-virgin olive oil -

3. 1/2 tsp. chopped thyme -

4. 4 6-ounce skinless -

5. Salt and freshly ground pepper -

6. 1/2 c. freshly grated Parmesan cheese (1 1/2 ounces) -

7. 4 c. packed arugula leaves -

8. 1 c. cherry tomatoes -

How to cook deliciously - Parmesan-Crusted Chicken with Arugula Salad

1. Stage

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. Stage

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.