Recipe: Parmesan-Crusted Chicken With Arugula Salad
Serve this one with a nice Chianti Classico for a simple, yet elegant dinner!
1 T. Dijon mustard
1 T. Extra virgin olive oil
1/2 t. Chopped thyme
Four 6-ounce skinless, boneless chicken breast halves
Salt and pepper
1/2 C Freshly grated Parmesan cheese
4 C Packed arugula leaves
1 C Cherry tomates
Preheat oven to 475 degrees. In small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of 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 on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
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 and top with the chicken.