Ingredients
- 1 tablespoon Dijon mustard (divided)
- 1 tablespoon extra virgin olive oil (divided)
- 1/2 teaspoon chopped fresh thyme
- 1 1/2 pounds boneless skinless chicken breast halves (four 6-ounce breasts)
- Salt & freshly ground black pepper, to taste
- 1/2 cup parmesan cheese, grated (fresh grated, divided, I've used store-bought in a pinch)
- 1/2 teaspoon water
- 4 cups arugula, packed (I've also used a spring mix)
- 250 grams cherry tomatoes (halved, 1 cup)
How to Make
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Step 1: Preheat the oven to 475 degrees.
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Step 2: In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
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Step 3: Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
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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.
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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).
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Step 6: Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
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Step 7: Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
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Step 8: Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
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Step 9: Spoon the salad onto plates, top with the chicken and serve!
We hope you enjoy this recipe!
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