Preheat oven to 400º.
Coat chicken in dijon mustard, then roll in panko until full covered.
Place coated chicken onto a baking trey that has been drizzled with olive oil.
Bake for 12-14 minutes.
In a small pan roast pine nuts on low with a drop of olive oil, careful that they do not burn. Once they begin to golden remove from heat.
In a small bowl mix up the crushed garlic and a pinch of sea salt until it becomes paste-like.
Add the vinegar, honey, lemon and stir.
Add black pepper for taste.
Once the chicken is done, place 2-3 pieces on each person's plate and top with a small handful of arugula.
Drizzle the lemon sauce over everything and sprinkle toasted nuts on top.