_{Photo: Randy Mayor; Styling: Jan Gautro}

Ingredients

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

Preparation

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 coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 500° for 8 minutes or until done. Serve with chutney.

Serves 4 (serving size: 1 cutlet and 1 tablespoon chutney)

Borrowed from Cooking Light, November 2008