Description
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!
Ingredients
- Dijon Mustard
- Extra Virgin Olive Oil
- Fresh Thyme
- Boneless Skinless Chicken Breast Halves
- Salt & Freshly Ground Black Pepper
- Parmesan Cheese
- Water
- Arugula
- Cherry Tomatoes
Instructions
- Preheat the oven to 475 degrees
- In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme
- Season the chicken breasts, on both sides, with salt and pepper – then brush them all over with the mustard mixture
- Pat about 2 t
- Of the parmesan on each chicken breast – it should take about 1 / 2 cup total for all 4 breasts
- 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
- Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil
- Then stir in the 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!