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1
To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
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2
To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry.
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3
If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step).
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4
If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top.
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5
Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot.
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6
Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
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7
Add the chicken to the bowl with the mustard mixture and turn to coat.
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8
In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
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9
Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side.
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10
Place a metal cooling rack on top of a baking sheet, and mist the rack with spray.
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11
Spray each piece of chicken on both sides and set it on the rack.
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12
Bake the chicken until golden brown and cooked through, 25 to 30 minutes.
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13
Serve hot.
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14
Per serving: Calories 213; Total Fat 6g; Protein 24g; Dietary Fiber 2g; Sugars 3g
