Ingredients
cooking spray
3 tablespoons unsalted butter
1/4 cup flour
large zip-top bag
1 1/2 lb chicken fillets
1/8 teaspoon pepper
1 (10.75-ounce) 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

Steps

1. 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.
2. 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 (wash hands).
3. 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.
4. Remove foil. Bake 10–15 more minutes or until top is golden and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.

CALORIES (per 1/4 recipe) 620kcal; FAT 34g; CHOL 160mg; SODIUM 850mg; CARB 31g; FIBER 3g; PROTEIN 47g; VIT A 20%; VIT C 0%; CALC 25%; IRON 10%

Ingredients
12 ounces fresh broccoli florets (rinsed)
1/2 cup shredded Cheddar cheese
3 tablespoons cooked bacon pieces
8 ounces light Vidalia onion dressing (1 cup)

Steps

1. Cut broccoli into bite-size pieces, if desired; place in medium bowl.
2. Add remaining ingredients; toss to coat. Chill until ready to serve.

CALORIES (per 1/4 recipe) 270kcal; FAT 16g; CHOL 20mg; SODIUM 430mg; CARB 27g; FIBER 2g; PROTEIN 8g; VIT A 50%; VIT C 130%; CALC 20%; IRON 4%