Honey nut crusted chicken-
Chicken cutlets, preferably thin
1/4 C teriyaki sauce, plus more for brushing
2 Tbs cranberry/red-currant/ cherry jelly
one six ounce container honey-glazed almonds
salt and pepper
Crush honey-glazed almonds, by hand or in blender. Add the 1/4 C teriyaki sauce and cranberry jelly. Mix or blend.
Salt and pepper both sides of cutlet. Brush with a bit of teriyaki sauce. Press the sauce-nut mixture onto the top of each cutlet, and bake at 350 for 6 minutes (that is what the recipe says but it needs longer, not sure how long).
Do NOT overbake.
It’s really awesome.