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.