Parmesan-Crusted Chicken on Bed of Fancy Greens

Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe has all the qualities I love; quick, easy, healthy and above all delicious! The total recipe takes about 30 minutes from stove to table. Leave enough room to enjoy some crusty bread! And if you are not dieting.... WINE: Franz Karl Schmitt Riesling Spätlese Rheinhessen Niersteiner Hipping 2001 from Germany is a perfect match! Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 475°.
  2. Mix 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme in a small mixing bowl. Wash chicken breasts and pat dry with paper towels. Season breasts with salt and pepper and brush the mustard mixture all over each of the whole breasts. Pat 2 Tablespoons of the Parmesan all over each breast, to make stick. Bake the chicken on a baking sheet with sides on the top shelf of the oven for 15 minutes, or until just cooked through and the tops are a golden-brown.
  3. While the chicken is cooking, combine the remaining mustard and olive oil in a bowl large enough to hold all the salad greens. Stir in 1/2 teaspoon of water. Add the salad greens and tomatoes, season with salt and pepper and toss.
  4. Place equal portions of salad on each plate and top with the chicken. Serve Immediately.
Most Helpful

Everything about this is great. It was so easy and quick, I love that. My chicken breat were really thin so they baked really fast. I put them under the broiler, for seconds, to get the golden brown crust. They were so moist and delicious. I love the dressing for the greens, it took about 20 seconds to make! . An easy, light dinner. I will definitely make this again. Thanks!

susie cooks February 15, 2007

Just finished dinner and this was a big hit...it had to be cause I was escorted to the family room and served a cup of tea while my students cleaned up! If that doesn't say sommething, I don't know what does! Now I lightly pounded the breasts so the thickness was equal. I found it easier just to use my fingers for the oil/mustard rub. Also, I did not measure out how much cheese I grated, but I'm very sure it was more then 1/2 cup and I used it all. The chicken was moist and delish. My problem was with the salad. We all found that the arugula is much too strong a taste to be the star of the salad. I will make this again but the arugula wilol be mixed with other salad greens. In defense of the arugula, it looked outstanding on the plate. I served this with some lemon flavored orzo, store-bought bread and my orange-honey butter.

Happy Harry #2 April 17, 2006