Parmesan-Crusted Chicken With Arugula Salad

1. 1

   Preheat the oven to 475u00b0. 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. 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.

3. 3

   Notes: One serving 288 calories, 4 gm total fat, 1 gm saturated fat, 4 gm carb.

* Per serving · 4 servings · Values may vary.

No additional tips available.