Pecorino crusted chicken with arugula and mixed baby green salad.

It’s a gorgeous Sunday morning. The windows are opens and the crisp air fills the rooms. The birds are singing welcoming a new day as I admire the gorgeous full moon that is still gracing the sky with her presence. I love this time of day.

The house is still so quiet, perfect time to plan my day and week, time to catch up.

We had a busy week and a couple of nights ago we prepared this new dish, Pecorino Crusted Chicken with Arugula and Mixed Green Salad. Fast, great flavors blending well together and the salad is a must. Crisp and bitter arugula mixes well with the baby green that are a bit sweet and with the mustard …. I am letting your taste buds enjoy the combination.


Pecorino Crusted Chicken with Arugula and Mixed Baby Green Salad

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Pecorino crusted chicken with arugula and mixed baby green salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 3 tsps Dijon mustard 3 teaspoons Dijon mustard
  • 3 tsps olive oil 3 teaspoons olive oil
  • 0.5 tsp thyme 1/2 teaspoon finely chopped thyme leaves
  • 8 chicken tights 8 skinless, boneless chicken tights
  • 0.5 cup pecorino cheese 1/2 cup grated pecorino cheese
  • 0.25 cup Gruyere cheese 1/4 cup grated Gruyere cheese
  • 0.5 tsp water 1/2 teaspoon water
  • 4 cups mixed baby greens 4 cups mixed arugula and mixed baby greens
  • 1.5 cup cherry tomatoes 1 1/2 cup halved cherry tomatoes
  • 1 tbsp olive oil 1 tablespoon olive oil


  • Preheat oven to 475°. In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons Of the olive oil and they thyme. Season the chicken with salt and pepper then brush with the mustard mixture all over.
  • Pat 2 tablespoons of the pecorino and Gruyère cheese mixture all over the chicken thighs.
  • Transfer the chicken to a rimmed lined with aluminum foil baking sheet.
  • Bake the chicken on the top shelf of the oven for about 15 to 18 minutes, or until cooked thru and nicely browned.
  • In a bowl combine the remaining olive oil and mustard and stir in the water.
  • Add the arugula and the tomatoes. Season with salt and pepper and toss well.
  • Spoon the salad onto plates, top with chicken and serve


Calories: 158kcal | Carbohydrates: 4g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 237mg | Potassium: 201mg | Sugar: 1g | Vitamin A: 860IU | Vitamin C: 22mg | Calcium: 228mg | Iron: 0.8mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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