Created by LifeIsGood on June 25, 2015
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!