Pan Roasted Chicken Cutlets with Maple Mustard Sauce

I love to leave the chicken breasts plump and not flatten them for this particular recipe.  We end up getting this juicy and most chicken immersed in flavor.  

Crusty Chicken  Cutlets with Maple­ Mustard Sauce  (adapted from Cooking Light )


4  skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
 2 tablespoons chopped red onion
6 tablespoons maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill

Breading: 2 cups gluten-free panko crumbs


Preheat oven to 350 degrees.

Sprinkle chicken evenly with salt and pepper.

Heat a large nonstick skillet over medium ­high heat.

Coat pan with cooking spray.

Combine remaining ingredients.

Dip chicken in maple mustard sauce and then in panko crumbs.

Add chicken to pan and cook on each side for a few minutes.

 Remove chicken from pan and place on parchment covered cookie sheet.

Bake in 350 degree oven for 20 minutes.

Eat and enjoy.

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  1. The maple mustard sauce sounds interesting, sweet with a nice tang, love to try it soon!

  2. This roasted chicken dish sounds delicious, I love the addition of maple! Thanks for sharing at What'd You Do This Weekend? I hope you will join us again next Monday!

  3. Oooh, you had me at maple syrup. Thanks for sharing this on Waste Not Want Not Wednesday, I've pinned it :)

  4. Pan roasted chicken cutlets looks delicious, thanks for sharing with Hearth and soul blog hop. pinning.

  5. I’m loving this! Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on tonight at 7. Happy Monday! Lou Lou Girls


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