Whole Wheat-Crusted Chicken Breast Cutlets

Ingredients for Whole Wheat-Crusted Chicken Breast Cutlets

• Olive oil for brushing

• 4 (170g) boneless, skinless chicken-breast halves (if they weigh more than 170g , halve and reduce cooking time by 5 minutes)

• Salt and freshly ground black pepper to taste

• 2 tablespoons French's or Dijon mustard

• 2 tablespoons mayonnaise

• 350ml store-bought or homemade whole-wheat bread crumbs

1. Preheat oven to 177°C. Line a baking sheet with aluminum foil and brush the foil lightly with the olive oil. Pat the chicken breasts dry with a paper towel and season them generously with the salt and pepper.

2. In a small bowl, blend together the mustard and mayonnaise. Coat the top of each chicken breast evenly with about 1 tablespoon of the mixture.

3. Spread the bread crumbs on a shallow plate. Roll the chicken breasts in them gently, pressing down firmly to coat them evenly.

4. Transfer the chicken to the foil-lined baking sheet and bake until cooked through, 12 to 14 minutes. Adjust oven temperature to grill and cook until the crust is golden brown and crisp, 1 to 2 minutes more. For a healthy alternative to chicken fingers, serve the cutlets sliced into 2-by 4-inch pieces.

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