Parmesan-Crusted Chicken On Bed Of Fancy Greens

• 1 tablespoon Dijon mustard
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon fresh thyme, chopped
• 4 (6 ounce) boneless skinless chicken breast halves
• salt & freshly ground black pepper
• 1/2 cup freshly grated parmesan cheese (feel free to add more cheese!)
• 1 cup arugula leaf
• 3 cups packed european greens or 3 cups packed baby greens
• 1/2 cup baby spinach leaves
• 1 cup cherry tomatoes or 1 cup grape tomatoes, halved

1. Preheat oven to 475u0b0.
2. Mix 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme in a small mixing bowl. Wash chicken breasts and pat dry with paper towels. Season breasts with salt and pepper and brush the mustard mixture all over each of the whole breasts. Pat 2 Tablespoons of the Parmesan all over each breast, to make stick. Bake the chicken on a baking sheet with sides on the top shelf of the oven for 15 minutes, or until just cooked through and the tops are a golden-brown.
3. While the chicken is cooking, combine the remaining mustard and olive oil in a bowl large enough to hold all the salad greens. Stir in 1/2 teaspoon of water. Add the salad greens and tomatoes, season with salt and pepper and toss.
4. Place equal portions of salad on each plate and top with the chicken. Serve Immediately.

mustard, extra virgin olive oil, fresh thyme, chicken breast halves, salt, freshly grated parmesan cheese, arugula leaf, european greens, baby spinach leaves, cherry tomatoes

Taken from www.food.com/recipe/parmesan-crusted-chicken-on-bed-of-fancy-greens-151172 (may not work)