Parmesan-Crusted Chicken With Arugula Salad
October 26, 2016
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
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4
1Preheat the oven to 475 degrees.
2In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
3Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
4Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts.
5Transfer 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).
6Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
7Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
8Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
9Spoon the salad onto plates, top with the chicken and serve!