Ingredients
-
1
-
1
-
1/2
-
4
-
-
1/2
-
1/2
-
4
-
1
-
-
-
-
-
-
Directions
Parmesan-Crusted Chicken With Arugula Salad, 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!, Great flavor. Easy quick recipe., This meal was soooo excellent! My entire family devoured it and was it quick to porepare! Whenever I get into the “what are you making for dinner?” conversations with other parents on the sidelines I always share this one. The only change I made was the greens – half arrugula half spring mix.
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Steps
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1
Done
|
Preheat the Oven to 475 Degrees. |
|
2
Done
|
in a Small Bowl, Whisk 2 Teaspoons of the Mustard With 2 Teaspoons of the Olive Oil and the Thyme. |
|
3
Done
|
Season the Chicken Breasts, on Both Sides, With Salt and Pepper - Then Brush Them All Over With the Mustard Mixture. |
|
4
Done
|
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
Done
|
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
Done
|
Bake the Chicken on the Top Shelf of the Oven For About 15 Minutes, or Until Just Cooked Through and Nicely Browned. |
|
7
Done
|
Meanwhile, in a Salad Bowl, Combine the Remaining 1 Teaspoon Each of Mustard and Oil; Then Stir in the Water. |
|
8
Done
|
Add the Arugula or Spring Mix Lettuce and Tomatoes. Season With Salt and Pepper and Toss Well. |
|
9
Done
|
Spoon the Salad Onto Plates, Top With the Chicken and Serve! |
