Herbed Chicken Cutlets with Mustard Sauce - 4 Servings

Serve these tasty cutlets with a creamy, slightly sweet mustard sauce and pumpernickel bread for a meal inspired by Swedish gravlax, which is traditionally prepared with salmon.

NUTRITIONAL INFORMATION
1 serving: Calories 330; Carbohydrates 23g; Cholesterol 93mg; Fat 9g; Sodium 955mg

INGREDIENTS
Mustard Sauce
2 tablespoons light mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint leaves
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
Chicken Cutlets
4 medium chicken-breast cutlets (about 1 1/4 pounds)
2 tablespoons sugar
2 tablespoons chopped fresh dill
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon coarsely ground black pepper
4 slices pumpernickel bread, warmed

DIRECTIONS
1. Prepare Mustard Sauce: In small bowl, mix all sauce ingredients until blended; set aside.
2. Prepare Chicken Cutlets: If necessary, pound cutlets to uniform 1/4-inch thickness. In medium bowl, stir sugar, dill, mint, vinegar, salt, oil, and pepper until mixed.
3. Put chicken in bowl with herb mixture, tossing to coat well. Place chicken on grill over medium-high heat and cook 8 to 10 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once.
4. Serve chicken with Mustard Sauce and pumpernickel bread.