cooking spray
3 Tbsp. butter
1/4 cup flour
1 lg. self-seal plastic frezer bag (1 gal.)
1 1/2 lbs skinless, boneless chicken breast fillets
1/8 tsp. pepper
1 (10 3/4 oz) can cream of chicken or cream of mushroom soup (Do not
reconsitute)
1/2 cup mayonnaise
1 1/2 cup Panko bread crumbs
1 cup shredded sharp cheddar cheese
aluminum foil

Preheat oven to 425 degrees farenheit. Coat a 2-qt baking dish with
cooking spray. Cut butter into small pieces and place in a medium bowl to
soften. Place flour in the plastic bag. Season chicken with pepper and add
to the bag of flour. Seal bag tightly and shake to coat chicken pieces.
Remove chicken from bag, shake to loosen excess flour and arrange pieces
in baking dish. Combine soup and mayonnaise in a second bowl. Spread
mixture evenly over chicken. Stir bread crumbs and cheese into softened
butter, mixing until crumbly. Top chicken with cheese mixture; cover dish
with foil and bake for 10 minutes. Remove foil. Bake 15 more minutes, or
until top is golden and internal temperature of chicken pieces reaches 165
degrees on a meat thermometer. Serve.