This recipe offers a delightful twist on a classic chicken dish, combining a flavorful herb crust with a refreshing salad.
Preheat your oven to 475°F (245°C).
Preheating ensures even cooking and a crispy crust.
In a small bowl, mix the Dijon mustard, minced garlic, and thyme.
Mixing the ingredients thoroughly ensures an even flavor distribution.
Season the chicken breasts with salt and pepper, then coat them with the mustard mixture.
Use a brush or your hands to evenly coat the chicken.
Sprinkle the grated parmesan cheese evenly over both sides of the chicken.
Press the cheese gently onto the chicken to help it adhere.
Place the chicken on a lined baking sheet and bake for 15 minutes, or until golden and cooked through.
Lining the baking sheet makes cleanup easier.
In a salad bowl, whisk together the balsamic vinegar and olive oil.
Whisking emulsifies the dressing for a smooth consistency.
Add the arugula and cherry tomatoes to the bowl, then toss to coat with the dressing.
Toss gently to avoid bruising the greens.
Serve the baked chicken alongside the salad on plates.
Arrange the salad and chicken attractively for a pleasing presentation.
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