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Tex-Mex Chicken Cutlets

Source of Recipe

The Meatless Gourmet by Bobbie Hinman


Recipe Introduction

Serves: 4

List of Ingredients

1 pound chicken, sliced 1/2 inch thick, cooked
1 cup picante sauce (hot or mild), preferable the thick-and-chunky variety
2 T. firmly packed brown sugar
2 1/2 t. Dijon mustard
1/8 t. garlic powder


Recipe

Heat oven to 375 degrees.

Lightly oil or spray a 7 X 11 inch baking pan.

In a small bowl, combine all ingredients (EXCEPT CHICKEN), mixing well.

Spread about 3 T. of the sauce in the bottom of the prepared pan. Arrange chicken over sauce. Spoon remaining sauce over chicken.

Bake, uncovered, 30 minutes, until sauce is hot and bubbly.