Parmesan-Crusted Chicken With Arugula Salad

LifeIsGood's Note:

This offering, originally from Food & Wine, is an easy weeknight meal. I love it for it's simplicity. Even though it is quick and easy, there is still great flavor due to the dijon, fresh thyme and parmesan. I love the lightly dressed salad which you can pile underneath each serving of chicken. If you like more dressing for your salad, by all means mix up a little extra!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon Dijon mustard, divided
• 1 tablespoon extra virgin olive oil, divided
• 1/2 teaspoon chopped fresh thyme
• 4 (6 ounce) boneless skinless chicken breast halves
• salt & freshly ground black pepper, to taste
• 1/2 cup freshly grated parmesan cheese, divided (I've used store-bought in a pinch)
• 1/2 teaspoon water
• 4 cups packed arugula (I've also used a spring mix)
• 1 cup cherry tomatoes, halved

Directions:

1. Preheat the oven to 475 degrees.
2. In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
3. Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
4. Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts.
5. Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam - for easy release and clean-up).
6. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
7. Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
8. Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
9. Spoon the salad onto plates, top with the chicken and serve!

Reviews

[Glimmer]

I made this for my DBF and he really enjoyed it. It's a very easy prep (even for a vegetarian who isn't thrilled with cooking chicken). He thought it needed a little more mustard but he likes things spicy. I made a tomato, mozz and onion salad and ate it over the greens and it was delicious. I would definitely dress greens like this again. It's a change from a vinaigrette and there are a lot of possibilities for its use. I served the chicken and salad with Hide the Zucchini Hide the Zucchini and it made for a light but satisfying meal. Thanks for a quickie dish I can make for him!

[stormylee]

Very good: a great way to add a lot of flavour to chicken without having to marinate for hours! I used aged Gouda instead of Parmesan but otherwise followed the recipe. Really liked the simple salad dressing (and will definitely try it with other salads too!) - I wouldn't overdo the dressing with arugula, as arugula itself has a sharp, mustardy flavour: just a touch of the dressing was just right for me here! Thank you for sharing!

[Gidget265]

I'm going to start by saying I LOVE Arugula! I cook chicken for the family ALL the time. This recipe seems like it was made for me! Thanks so much. Only change was that I sub'd balsamic vinegar instead of the water.... We'll have this MANY more times!