Peanutty Baked Chicken Cutlets

Peanutty Baked Chicken Cutlets
Photo by Randy Mayor


  • 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)
  • 2 tablespoons honey

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...

View full recipe at My Recipes


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