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 BAG. 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