panko crusted chicken
ingredients:
cooking spray
3 tablespoons unsalted butter
1/4 cup flour
large zip-top bag
1 1/2 lb chicken breasts, cut into 2-3 strips each
1/8 teaspoon
can reduced-sodium condensed cream of chicken soup
1/2 cup light mayonnaise
1 1/2 cups panko (Japanese bread crumbs)
1 cup shredded Cheddar cheese
aluminum foil
instructions:
Preheat oven to 425°F. 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-top bag. Season chicken with pepper; add to bag (wash hands). Seal bag tightly; 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 10 minutes.
Remove foil. Bake 15–20 more minutes or until top is golden and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.
cooking spray
3 tablespoons unsalted butter
1/4 cup flour
large zip-top bag
1 1/2 lb chicken breasts, cut into 2-3 strips each
1/8 teaspoon
can reduced-sodium condensed cream of chicken soup
1/2 cup light mayonnaise
1 1/2 cups panko (Japanese bread crumbs)
1 cup shredded Cheddar cheese
aluminum foil
instructions:
Preheat oven to 425°F. 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-top bag. Season chicken with pepper; add to bag (wash hands). Seal bag tightly; 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 10 minutes.
Remove foil. Bake 15–20 more minutes or until top is golden and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.
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