Ingredients
1tbspdijon mustard
1tbspextra virgin olive oil
½tspthyme,chopped
24ozchicken breast,skinless, boneless
salt and freshly ground pepper
½cupfreshly parmesan cheese,(1½ oz), grated
4cuparugula leaves,(packed)
1cupcherry tomatoes
Preparation
Preheat the oven to 475 degrees F. 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.
Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in ½ 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.
