Home Recipes Peanutty Baked Chicken Cutlets

Peanutty Baked Chicken Cutlets

by Erika Nicole Kendall

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

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.

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