Parmesan-Crusted Chicken with Arugula Salad

1. 1

   Preheat the oven to 475.

2. 2

   In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.

3. 3

   Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture.

4. 4

   Pat 2 tablespoons of the Parmesan all over each breast.

5. 5

   Transfer the chicken breasts to a rimmed baking sheet.

6. 6

   Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

7. 7

   Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water.

8. 8

   Add the arugula and tomatoes, season with salt and pepper and toss well.

9. 9

   Spoon the salad onto plates, top with the chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.