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Parmesan- Crusted Chicken With Arugula

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Ingredients

Adjust Servings:
1 tablespoon dijon mustard, divided
1 tablespoon extra virgin olive oil, divided
1/2 teaspoon chopped fresh thyme
4 (6 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese, divided (i've used store-bought in a pinch)
1/2 teaspoon water
4 cups packed arugula (i've also used a spring mix)
1 cup cherry tomatoes, halved

Nutritional information

291.9
Calories
105 g
Calories From Fat
11.7 g
Total Fat
3.6 g
Saturated Fat
119.9 mg
Cholesterol
438.4 mg
Sodium
2.9 g
Carbs
0.9 g
Dietary Fiber
1.5 g
Sugars
41.9 g
Protein
247g
Serving Size

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Parmesan- Crusted Chicken With Arugula

Features:
    Cuisine:

    Great flavor. Easy quick recipe.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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

    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!

    Avatar Of Ophelia Mcclure

    Ophelia Mcclure

    Soufflé sorceress whipping up light and fluffy soufflés that are a feast for the eyes.

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