Ingredients

Makes 4 servings

　　Olive oil for brushing

　　4 (6-ounce) boneless, skinless chicken-breast halves (if they weigh more than 6 ounces, 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

　　1 1/2 cups store-bought or homemade whole-wheat bread crumbs

　　

Step 1

1. Preheat oven to 350°F. 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.

　　

Step 2

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.

　　

Step 3

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

　　

Step 4

4. Transfer the chicken to the foil-lined baking sheet and bake until cooked through, 12 to 14 minutes. Adjust oven temperature to broil 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.

　　Tip:

　　To make bread crumbs, first preheat oven to 325°F. Cut 4 slices of whole-wheat bread into 1-inch cubes and spread them in an even layer on a cookie sheet. Bake until golden brown, about 12 minutes. Remove and let cool, then transfer the cubes to a food processor fitted with the blade attachment. Process until the bread forms coarse crumbs.