PARMESAN-CRUSTED CHICKEN WITH ARUGULA
4 SERVINGS
TOTAL TIME 30 MIN
1 t Dijon mustard
1 t extra-virgin olive oil
½ t chopped thyme
4 6 oz skinless, boneless chicken thighs
Salt and freshly ground pepper
½ C freshly grated Parmesan cheese
4 C packed arugula leaves
1 C cherry tomatoes, halves
t = teaspoon
Preparing the Chicken
1. Preheat oven to 475 degrees
2. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme
3. Season chicken with salt & pepper and then brush them with the mustard mixture.
4. Pat the chicken with the parmesan cheese and transferred to a baking sheet
5. Place the baking sheet on the top shelf of the oven and bake for 15 minutes, until lightly browned.
6. In a medium bowl, combine the remaining 1 t of mustard and olive oil and combine with 1/2 t of water. Add the arugula and tomatoes, season with salt and pepper and toss well.
7. Spoon the salad onto the plate, top with the chicken and serve.
From Food & Wine Magazine