Peanutty Baked Chicken Cutlets

<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.

Yield:

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

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.