Whole Wheat-Crusted Chicken Breast Cutlets
['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 Frenchs or Dijon mustard", 2 tablespoons mayonnaise', '1 1/2 cups store-bought or homemade whole-wheat bread crumbs']
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.
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.
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