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.
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)
1/4 cup peach chutney
How to Make It
Preheat oven to 500°.
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.
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.
Good but wouldn't make it again. Not really a big fan of the peanut taste, and I don't want to have to haul out and then clean up my food processor just to make a crumb coating when there are so many other great choices out there without having to do that. If it had really knocked our socks off then it would be worth the effort but this one just didn't do it for us.
Didn't have honey so I used molasses,didn't have panko so i used breadcrumbs and really it worked fine. Also used chicken breast cut in halves. The mango chutney was made from scratch (1st time) and it was very good . Served with Jasmine rice with leek & parsley. My husband love it.