Lunch: Parmesan-Crusted Chicken with Arugula Salad

Recipe By: Marcia Kiesel.

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

Instructions

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.
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.

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