Crispy Baked Chicken

By March 1, 2010 Recipes

3 TABLESPOONS UNSALTED BUTTER
¼ CUP FLOUR
LARGE ZIP LOCK BAG
1 ½ LB. CHICKEN FILLETS
1/8 TEASPOON PEPPER
1 CAN CREAM OF CHICKEN SOUP
½ CUP MAYONNAISE
1 ½ CUPS PANKO (JAPANESE BREAD CRUMBS)
1 CUP SHREDDED CHEDDAR CHEESE
ALUMINUM FOIL
PREHEAT OVEN TO 425 DEGREES.  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 LOCK BAG.  SEASON CHICKEN WITH PEPPER.  ADD TO B

AG.  SEAL BAG TIGHTLY AND SHAKE TO COAT.  REMOVE CHICKEN FROM BAG; SHAKE OFF EXCESS FLOUR.  ARRANGE CHICKEN IN BAKING DISH.  COMBINE SOUP AND MAYONNAISE 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 FOR 10 MINUTES.  REMOVE FOIL.  BAKE 10-15 MORE MINUTES OR UNTIL TOP IS GOLDEN AND INTERNAL TEMPERATURE OF CHICKEN REACHES 165 DEGREES.  SERVE

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