Party Chicken - cooking recipe

Ingredients

cooking spray
2 tablespoons unsalted butter, softened
1/4 cup flour
1 1/2 lbs chicken breast fillets
1/2 teaspoon salt
1/8 teaspoon pepper
10 3/4 ounces reduced-sodium cream of chicken soup
1/2 cup mayonnaise
1 cup panko breadcrumbs (Japanese bread crumbs)
1 cup shredded cheddar cheese

Preparation

Preheat oven to 425\u00b0. Coat a 2-quart baking dish with cooking spray.
Place flour in a large zip-top bag. Season chicken with salt and pepper; add to bag. Seal bag tightly; shake to coat. Remove chicken from bag; shake off excess flour. (Or simply put flour onto a large plate or in a shallow bowl and dredge each chicken piece; shake off excess flour.) Arrange chicken in the baking dish.
Combine soup and mayonnaise in a bowl; spread mixture evenly over chicken. Stir panko and cheese into softened butter, mixing until crumbly and panko is evenly coated with the cheese mixture. Top chicken with cheese mixture; cover dish with foil. Bake 10 minutes.
Remove foil from dish. Put back in oven and bake 10-15 more minutes or until top is golden and internal temperature of chicken reaches 165\u00b0. (Use an instant meat thermometer to accurately ensure doneness.) Let stand 5-10 minutes before serving.