Serves 4

Chicken
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
4 boneless chicken breast halves, 6 ounces each, skinless
Salt and freshly ground black pepper
¾ cup grated Parmesan cheese

Salad
6 cups mixed wild greens
1 cup cherry tomatoes, halved
Balsamic vinegar
Extra-virgin olive oil
Salt and pepper

Preheat oven to 450°F.

To prepare the chicken: Combine the Dijon mustard, olive oil, basil, and oregano. Season the chicken with salt and pepper, then rub the mustard mixture over both sides of the chicken. Put the Parmesan cheese on a plate and roll each chicken breast in the cheese, pressing lightly. Transfer the chicken to a baking dish.
Bake the chicken until just cooked through and browned, about 15 minutes.

To prepare the salad: In a large bowl, combine the greens and tomatoes; drizzle with balsamic vinegar and olive oil to taste, and season with salt and pepper.

Divide the salad mixture among four plates, top with the chicken, and serve.

Recommended wine
2002 Byron Vineyard and Winery
Santa Maria, California

Alternatives
Grenache or Malbec