|
Instructions |
|
|
Preheat oven to 425. Coat 2-quart baking dish with
cooking spray. Cut butter into small pieces and
place in medium bowl to soften.
|
|
|
Place flour in large zip-top bag. Season chicken
with pepper; add to bag (wash hands). Seal bag
tightly; shake to coat. Remove chicken from bag;
shake off excess flour. Arrange chicken in baking
dish (wash hands).
|
|
|
Combine soup and mayo in second bowl; spread mixture
evenly over chicken. Stir panko and cheese into
softened butter, mixing until crumbly. Top chicken
with cheese mixture; cover dish with foil. Bake 10
minutes.
|
|
|
Remove foil. Bake 10-15 more minutes or until top
is golden and internal temperature of chicken
reaches 165. Use a meat thermometer to accurately
ensure doneness. Serve.
|
|
|
Originally Submitted
8/10/2013
|