PARMESAN-CRUSTED CHICKEN WITH ARUGULA SALAD
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!
Provided by LifeIsGood
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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!
Nutrition Facts : Calories 291.9, Fat 11.7, SaturatedFat 3.6, Cholesterol 119.9, Sodium 438.4, Carbohydrate 2.9, Fiber 0.9, Sugar 1.5, Protein 41.9
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Nafisat Olaide
[email protected]I'm not sure what I did wrong, but my chicken was dry and overcooked. The salad was good, though.
Summy Summy
[email protected]This recipe was easy to follow and the results were amazing. The chicken was crispy and flavorful, and the salad was light and refreshing. I will definitely be making this again.
Chilufya Kangwa
[email protected]I'm not a fan of chicken, but I loved this recipe. The Parmesan crust was crispy and flavorful, and the chicken was juicy and tender.
Melissa Cook
[email protected]This dish is a bit time-consuming to make, but it is definitely worth the effort. The chicken was delicious and the salad was a perfect complement.
Mukama Adonia
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the chicken and the salad. I would highly recommend this recipe for any occasion.
Karim Abidi
[email protected]The chicken was a bit bland, even though I followed the recipe exactly.
Happy Mary
[email protected]This recipe is a keeper! The chicken was crispy on the outside and juicy on the inside. The salad was also very good. I will definitely be making this again.
Abby Pryor
[email protected]I accidentally used panko breadcrumbs instead of Parmesan in the breading for the chicken. It was still good, but not as flavorful as I think it would have been with Parmesan.
Md. Shaidul Talukder
[email protected]I'm not a big fan of arugula, so I substituted spinach in the salad. It was still very good.
Aymane Toukani
[email protected]This dish was easy to make and very tasty. I would definitely make it again.
Baphicile Sihlongonyane
[email protected]I made this recipe exactly as written and it turned out perfectly. The chicken was juicy and flavorful, and the salad was a nice complement. I would definitely recommend this recipe.
Ali shan Shan
[email protected]The chicken was a bit dry, but the salad was delicious.
Joe Requa
[email protected]This Parmesan-crusted chicken with arugula salad was a hit with my family! The chicken was crispy and flavorful, and the salad was light and refreshing. I will definitely be making this again.