Peanutty Baked Chicken Cutlets
Photo by Randy Mayor
Ingredients
- 2 tablespoons honey
- Cooking spray
- 1 cup panko (Japanese breadcrumbs)
- 2 tablespoons Dijon mustard
- ¼ cup peach chutney
- 1/3 cup peanuts
- 4 (1/2-inch-thick) chicken breast cutlets (about 1 pound)
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 c...
Godello Wines from Spain
Baked Chicken recipes you also might like
Chicken and Root Vegetable Potpie Recipe
Baked Sweet Potatoes with West African-Style Peanut Sauce Recipe
Peanutty Noodles Recipe
Whole Wheat-Crusted Chicken Breast Cutlets Recipe
Peruvian Chicken Stew with Sweet Potatoes and Peanuts Recipe
Chicken with Roasted Sweet Potato Salad Recipe
Chicken and Sweet Potato Soup with Chile and Lime Recipe
Best Wine Deals
-
$16.9615% off
Wild Horse Vineyard Pinot Noir 2013 -
$29.9925% off
Weingut Spreitzer Riesling Erstes Gewächs Oestricher Lenchen 2003
Comments