How To Make Parmesan-Crusted Chicken with Arugula Salad
Parmesan-crusted chicken is baked, not fried, so there’s less oil. It’s served with a side of arugula salad tossed in a mustard dressing.
Serves:
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
Instructions
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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
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Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture.
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Pat 2 tablespoons of the Parmesan all over each breast.
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Transfer the chicken breasts to a rimmed baking sheet.
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Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
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Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in ½ teaspoon of water.
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Add the arugula and tomatoes, season with salt and pepper and toss well.
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Spoon the salad onto plates, top with the chicken and serve.
Nutrition
- Calories: 412.53kcal
- Fat: 24.29g
- Saturated Fat: 8.09g
- Trans Fat: 0.18g
- Monounsaturated Fat: 10.47g
- Polyunsaturated Fat: 3.93g
- Carbohydrates: 3.78g
- Fiber: 1.21g
- Sugar: 1.75g
- Protein: 43.24g
- Cholesterol: 121.50mg
- Sodium: 605.97mg
- Calcium: 281.63mg
- Potassium: 585.76mg
- Iron: 2.00mg
- Vitamin A: 122.12µg
- Vitamin C: 9.17mg
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