Party Chicken

I found this recipe in the Spring 2009 edition of the Publix Family Style magazine. Although I'm not exactly sure why it's called "Party" Chicken, the chicken turns out nice and moist with a crunchy topping.

• Ready In: 35 mins
• Serves: 4

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

Directions

1. Preheat oven to 425°. Coat a 2-quart baking dish with cooking spray.
2. 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.
3. 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.
4. 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°. (Use an instant meat thermometer to accurately ensure doneness.) Let stand 5-10 minutes before serving.