Quick and easy dinner recipes can be few and far between... add the requirement of being healthy, and it can become even more daunting to find a delicious, family-pleasing dinner. Thankfully, my favorite go-to for recipes, Cooking Light, delivers such recipes- recipes that have become part of our weekly and monthly rotations... and recipes that have become some of my favorites.
Tonight's dinner: Baked Peanutty Chicken Cutlets, are definitely one of our favorites. Quick and easy- using staple ingredients, these chicken cutlets are some of the best "chicken fingers" I've ever had- and definitely the best I've made.
To make this recipe a little more kid-friendly and fun, I start with chicken breasts and slice my chicken into tenders. Doing so also helps with making the perfect portion sizes for kids and adults. I also omit the chutney- we think that this chicken is perfect on its own. Tonight, I paired the tenders with mashed sweet potatoes and steamed green beans for a well-rounded meal.
Baked Peanutty Chicken Cutlets
Cooking Light: Serves 4
2 tbsp honey
2 tbsp Dijon mustard
1/3 cup peanuts
1 cup panko
4 (1/2 in thick) chicken breast cutlets (about 1 lb)
1/4 cup peach chutney (optional)
Preheat oven to 500 degrees. Combine honey and mustard in a small bowl, stir well. Place peanuts in food processor, pulse until finely chopped. Combine peanuts and panko in a separate, shallow bowl. 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 degrees for 8 minutes, or until done. Serve with chutney- if desired.