Deviled chicken cutlets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken cutlets | |
| 3 | tablespoons | Mayonnaise |
| 3 | tablespoons | Dijon mustard |
| 1 | teaspoon | Chopped garlic |
| ½ | teaspoon | Ground sage |
| ½ | teaspoon | Hot pepper sauce |
| ¼ | cup | Dried bread crumbs |
| ¼ | teaspoon | Salt |
Directions
Place oven rack in upper third of oven. Heat oven to 450°. Line baking sheet with aluminum foil. Lightly coat foil with nonstick cooking spray.
Place chicken pieces on the foil.
Stir together the mayonnaise, mustard, garlic, sage and pepper sauce in a small bowl until well blended. Brush evenly over top of chicken cutlets.
Mix together the crumbs and salt in a small bowl. Sprinkle half of the crumbs evenly on top of the chicken cutlets. Turn chicken over; repeat brushing with mayonnaise mixture and sprinkling with the remaining crumbs.
Bake in the upper third of the 450° oven for 15 minutes or until chicken is no longer pink in center and crumbs are golden.
Recipe by: Family Circle - 7/15/97 Posted to MC-Recipe Digest V1 #667 by The Taillons <taillon@...> on Jul 12, 1997