Spinach and Arugula Crusted Chicken

Recipe courtesy of the Farm Boy Recipe Kitchen.

Ingredients:
4 boneless, skinless chicken breasts
½ C raw baby arugula, packed
½ C raw baby spinach, packed
2 – 3 tbsp olive oil
3 tbsp Dijon mustard, divided
Juice of half a lemon
¼ C parmesan

Method:
? Pre-heat the oven to 375F.
? Pound the chicken breasts to approximately ½ Inch thick.
? Place chicken on a baking sheet lined with parchment paper or non-stick silicon mat.
? Brush chicken with 1½ tbsp of Dijon mustard.
? In a food processor finely chop the arugula and spinach then empty into a mixing bowl.
? Combine with oil, lemon juice and the remaining Dijon Mustard. Be sure to thoroughly coat all the leaves. Add parmesan to the spinach and arugula mixture.
? Evenly top each of the chicken breasts with the mixture.
? Bake for 25-35 minutes or until the chicken's internal temperature reaches 165F.

Makes 4 servings; count each serving as 3 proteins and 1 fat.