Deviled Chicken Cutlets

• 4 each chicken cutlets
• 3 tablespoons mayonnaise
• 3 tablespoons dijon mustard
• 1 teaspoon garlic chopped
• 1/2 teaspoon sage ground
• 1/2 teaspoon red hot pepper sauce
• 1/4 cup bread crumbs dried
• 1/4 teaspoon salt

1. Place oven rack in upper third of oven.
2. Heat oven to 450F (230C).
3. Line baking sheet with aluminum foil.
4. Lightly coat foil with nonstick cooking spray.
5. Place chicken pieces on the foil.
6. Stir together the mayonnaise, mustard, garlic, sage and pepper sauce in a small bowl until well blended.
7. Brush evenly over top of chicken cutlets.
8. Mix together the crumbs and salt in a small bowl.
9. Sprinkle half of the crumbs evenly on top of the chicken cutlets.
10. Turn chicken over; repeat brushing with mayonnaise mixture and sprinkling with the remaining crumbs.
11. Bake in the upper third of the 450F (230C).
12. oven for 15 minutes or until chicken is no longer pink in center and crumbs are golden.

chicken cutlets, mayonnaise, dijon mustard, garlic, sage ground, red hot pepper sauce, bread crumbs dried, salt

Taken from recipeland.com/recipe/v/deviled-chicken-cutlets-39811 (may not work)