CRISPY CHEESE CHICKEN

Preparation

1. Prepare the Chicken Cut each of the 4 chicken breasts into three equal pieces.
2. Prepare the Breading Measure 1 cup of panko bread crumbs (or a gluten-free alternative, if preferred).
3. Mix the Breading Place the measured bread crumbs in a large, shallow container. Add ¼ teaspoon of salt and ⅛ teaspoon of black pepper, then mix thoroughly to distribute the seasonings evenly.
4. Prepare the Cheese Set up three separate shallow containers in the following order: (1) ½ cup skim milk, (2) 3 cups grated cheddar cheese (such as Cougar Gold or another preferred variety), and (3) the seasoned bread crumb mixture.
5. Putting It All Together Working with one piece at a time, dip each chicken portion first into the skim milk, allowing excess to drip off, then press it into the grated cheddar cheese to coat evenly, and finally dredge it in the seasoned bread crumb mixture, pressing gently to adhere. Place the coated chicken pieces on a greased baking sheet or pan in a single layer.
6. Into the Oven Sprinkle the coated chicken pieces with chopped parsley. Cover the pan loosely with aluminum foil and bake in a preheated 400°F oven for 35 minutes.
7. Crisp Up the Top Remove the foil and continue baking for an additional 10 minutes, or until the coating is golden and crisp.
8. Prep for Presentation! In the final few minutes of baking, prepare the sauce: In a small saucepan over medium heat, whisk together one 10-ounce can of cream of chicken soup, 2 tablespoons low-fat organic sour cream, and 1 teaspoon butter until smooth and heated through. Spoon the warm sauce over the baked chicken pieces and serve immediately.