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Nutrition Facts
Serving Size 1 (247g) Recipe makes 4 servings
Calories 285
Calories from Fat 84		(29%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 109mg		36%
Sodium 351mg		14%
Potassium 617mg		17%
Total Carbohydrate 3.0g		1%
	Dietary Fiber 0.9g	3%
	Sugars 1.6g
Protein 45.1g		90%
Vitamin A 885mcg		17%
Vitamin B6 1.0mg		49%
Vitamin B12 0.9mcg		15%
Vitamin C 10mg		16%
Vitamin E 1mcg		3%
Calcium 196mg		19%
Iron 1mg		10%
detailed view... how is this calculated?

Parmesan-Crusted Chicken With Arugula Salad Recipe #321928

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!

by LifeIsGood

30 min | 15 min prep

SERVES 4

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

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 (both sides) - it should take about 1/2 Cup total for all 4 breasts.
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).
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 (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
Spoon the salad onto plates, top with the chicken and serve!

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Parmesan-Crusted Chicken With Arugula Salad Recipe #321928

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