Pecorino Crusted Chicken with Arugula and Mixed Baby Green Salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 4

Author: Giangi Townsend

Ingredients

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

Instructions

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

Nutrition

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