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Parmesan-Crusted Chicken with Arugula Salad

Yield 4

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon chopped thyme
  • Four 6-ounce skinless, boneless chicken breast halves
  • Salt and freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
  • 4 cups packed arugula leaves
  • 1 cup cherry tomatoes, halved

How to Make It

  1. Preheat the oven to 475°. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

  2. Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water. Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve.

  3. Notes: One serving 288 calories, 4 gm total fat, 1 gm saturated fat, 4 gm carb.