Deviled Chicken Cutlets
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken cutlets
|
*
|
| 3 | tablespoons |
mayonnaise
|
|
| 3 | tablespoons |
dijon mustard
|
|
| 1 | teaspoon |
garlic
chopped |
|
| ½ | teaspoon |
sage
ground |
*
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ¼ | cup |
bread crumbs
dried |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken cutlets
|
*
|
| 45 | ml |
mayonnaise
|
|
| 45 | ml |
dijon mustard
|
|
| 5 | ml |
garlic
chopped |
|
| 2.5 | ml |
sage
ground |
*
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 59 | ml |
bread crumbs
dried |
|
| 1.3 | ml |
salt
|
|
Directions
Place oven rack in upper third of oven.
Heat oven to 450℉ (230℃).
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℉ (230℃). oven for 15 minutes or until chicken is no longer pink in center and crumbs are golden.
