Parmesan-Crusted Chicken With Arugula Salad
Recipe: #19705
June 25, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, Dairy, Cheese, Parmesan, Vegetables, Lettuce, Quick Meals, Summer, Stove Top, Gluten-Free, No Eggs, Boneless Pieces more
"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!"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (274.7 g)
- Calories 369.3
- Total Fat - 12.4 g
- Saturated Fat - 3.9 g
- Cholesterol - 152.5 mg
- Sodium - 281.1 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 1.2 g
- Sugars - 2.2 g
- Protein - 57.8 g
- Calcium - 194.3 mg
- Iron - 2.3 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 475 degrees.
Step 2
In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
Step 3
Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
Step 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.
Step 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).
Step 6
Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
Step 7
Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
Step 8
Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
Step 9
Spoon the salad onto plates, top with the chicken and serve!
Tips & Variations
No special items needed.
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