Ingredients
- 4 chicken cutlets
- 45 ml dijon mustard
- 45 ml mayonnaise
- 28 gr bread crumbs (dried)
- 3 gr garlic (chopped)
- 2 ml pepper sauce (hot)
- 1 gr salt
- 1 gr sage (ground)
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.