4 chicken cutlets

3 tbsp mayonnaise

3 tbsp Dijon mustard

1 tsp chopped garlic

1/2 tsp ground sage

1/2 tsp hot pepper sauce

1/4 c dried bread crumbs

1/4 ts salt

Place oven rack in upper third of oven. Heat oven to 450°. Line baking sheet with aluminum foil. Lightly coat foil with nonstick cooking spray. Place chicken pieces on the foil.

Stir together the mayonnaise, mustard, garlic, sage and pepper sauce in a small bowl until well blended. Brush evenly over top of chicken cutlets. Mix together the crumbs and salt in a small bowl. Sprinkle half of the crumbs evenly on top of the chicken cutlets. Turn chicken over; repeat brushing with mayonnaise mixture and sprinkling with the remaining crumbs.

Bake in the upper third of the 450° oven for 15 minutes or until chicken is no longer pink in center and crumbs are golden.