Peanutty Baked Chicken Cutlets

Ingredients

• 4 pound chicken breast cutlets ()
• 2 tablespoons dijon mustard 
• 2 tablespoons honey 
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 cup peach chutney 
• 0.3 cup peanuts 

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 50
2. Combine honey and mustard in a small bowl; stir well.
3. Place peanuts in a food processor; pulse until finely chopped.
4. Combine peanuts and panko in a shallow bowl.
5. Brush each cutlet with honey mixture; dredge cutlets in panko mixture.
6. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray.
7. Bake at 500 for 8 minutes or until done.
8. Serve with chutney.