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Peanutty Baked Chicken Cutlets

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

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.


  • 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.