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Peanutty Baked Chicken Cutlets

Peanutty Baked Chicken Cutlets
Photo: Randy Mayor; Styling: Jan Gautro
Yield

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

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.

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

Nutrition 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

How to Make It

  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.