Peanutty Baked Chicken Cutlets

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<p>Peanutty Baked Chicken Cutlets</p>
Photo: Randy Mayor; Styling: Jan Gautro

A quick spritz of cooking spray on the cutlets before they hit the hot oven enhances the crispness and color of the crust. Serve with baked sweet potatoes and broccoli spears.

4 servings (serving size: 1 cutlet and 1 tablespoon chutney)


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2 tablespoons honey
2 tablespoons Dijon mustard
1/3 cup peanuts
1 cup panko (Japanese breadcrumbs)
4 (1/2-inch-thick) chicken breast cutlets (about 1 pound)
Cooking spray
1/4 cup peach chutney


1. Preheat oven to 500°.

2. Combine honey and mustard in a small bowl; stir well. Place peanuts in a food processor; pulse until finely chopped. Combine peanuts and panko in a shallow bowl.

3. Brush each cutlet with honey mixture; dredge cutlets in panko mixture. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 500° for 8 minutes or until done. Serve with chutney.

Created date

October 2008

Nutritional Information

Calories 282
Caloriesfromfat 25 %
Fat 7.8 g
Satfat 1.5 g
Monofat 3.3 g
Polyfat 2 g
Protein 27.2 g
Carbohydrate 25.6 g
Fiber 1.6 g
Cholesterol 63 mg
Iron 1.1 mg
Sodium 299 mg
Calcium 22 mg