Peanutty Baked Chicken Cutlets

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

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 25%
  • Fat: 7.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2g
  • Protein: 27.2g
  • Carbohydrate: 25.6g
  • Fiber: 1.6g
  • Cholesterol: 63mg
  • Iron: 1.1mg
  • Sodium: 299mg
  • Calcium: 22mg

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. 1. Preheat oven to 500°.
  2. 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. 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.
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