Parmesan-Crusted Chicken With Arugula Salad

Ingredients

• 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

Directions

1. 1

   Preheat the oven to 475 degrees.

2. 2

   In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.

3. 3

   Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.

4. 4

   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. 5

   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. 6

   Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

7. 7

   Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.

8. 8

   Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.

9. 9

   Spoon the salad onto plates, top with the chicken and serve!