Reprinted with permissions from This Book Cooks, published in 2015 by Artichoke Publishers
- 1/2 Cup Dijon-style mustard
- 1/4 Cup packed brown sugar
- 1/4 Cup honey
- 2 Tablespoons minced fresh ginger
- 8 chicken cutlets, about three pounds
Preheat oven to 375 degrees F.
In a medium bowl, combine mustard, brown sugar, honey, and ginger. Whisk until well blended.
Line a rimmed baking sheet with parchment paper. Coat the paper with cooking spray. Place the cutlets on the prepared paper and brush both sides of the chicken with the mustard mixture. Bake for about 15 minutes on each side. Set oven temperature to broil and broil for about 1-2 minutes on each side or until golden and slightly blackened. Serve immediately.