Peanutty Baked Chicken Cutlets
Photo by Randy Mayor
Ingredients
- 4 (1/2-inch-thick) chicken breast cutlets (about 1 pound)
- 1/3 cup peanuts
- ¼ cup peach chutney
- 2 tablespoons Dijon mustard
- 1 cup panko (Japanese breadcrumbs)
- Cooking spray
- 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...
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
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
-
$24.5018% off
Navigator Napa Petite Sirah 2012 -
$16.9926% off
King Estate Pinot Gris 2014
Comments