<reponame>charles-halifax/recipes<gh_stars>10-100
{
    "directions": [
        "1. Preheat oven to 350\u00b0F. 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 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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Mustard",
        "Bake",
        "Kid-Friendly",
        "Mayonnaise",
        "Cookie"
    ],
    "title": "Whole Wheat-Crusted Chicken Breast Cutlets",
    "url": "http://www.epicurious.com/recipes/food/views/whole-wheat-crusted-chicken-breast-cutlets-239147"
}
