When your tree is wind blown into your neighbor’s house, whose homeowners insurance pays for the damage to the neighbor’s house?

Click the link below to vote!

http://www.vizu.com/poll-vote.html?n=202146

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