Crunchy Sweet and Salty Chicken

Crunchy Sweet and Salty Chicken 4 medium to large bone-in, skin-on chicken breasts 2 tablespoons mayonnaise 2 tablespoons Dijon mustard 1 cup Grape-Nuts cereal slightly crushed with a mortar and pestle (or pulse for a second or two in food processor) 4 tablespoons brown sugar 2 teaspoons Kosher salt Pan spray Lime wedges for serving Preheat oven to 425 degrees. In a small bowl, mix mayonnaise and mustard. Slather this mixture all over both sides of each breast using a pastry brush. In a large bowl or high rimmed pie plate, place slightly crushed Grape-Nuts, brown sugar and salt and mix to combine. Place a breast in the Grape-Nuts mixture and turn, pressing to coat. Transfer breast to a 9X14 baking dish. Repeat for the other three breasts. Spray tops on each breast with a light coating of pan spray. Bake uncovered 30-40 minutes depending on breast size. Poke with your finger, if it bounces back, it is done. Broil for a few minutes to further brown the tops if desired. Let chicken sit for 5-10 minutes. Slice the chicken from the breasts and serve with lime wedges.