Parmesan Crusted Chicken w/ Arugula Salad

Ingredients:

• 1 tablespoon dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon thyme, chopped
• 4 (6oz) skinless, boneless chicken breast halves
• salt and freshly ground pepper
• 1/2 cup parmesan cheese, freshly grated
• 4 cups packed arugula leaves
• 1 cup cherry tomatoes, halved

Instructions:

Preheat the oven to 375°. In a small mixing bowl, combine 2 teaspoons mustard and 2 teaspoons olive oil and thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of 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 roughly 15 minutes, or until just cooked through and nicely browned. Meanwhile, in a medium mixing bowl, combine the remaining 1 teaspoon each of mustard and olive oil, then stir in 1/2 teaspoon of water. Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, then top with the chicken and serve.