In bowl place 3/4 amount of Rainbow evaporated milk. Dredge each chicken breasts into the Rainbow evaporated milk.
Mix flour, salt, and pepper in a shallow bowl then dredge chicken breasts in the flour mixture.
Put each chicken breasts directly on top of the melted butter. Bake at 218C for 30 minutes.
Combine the rest of the Rainbow evaporated milk and the cream of chicken soup.
Pour the milk soup mixture all around the chicken. Don’t fill the pan completely up above the chicken, but add enough that it can be used as gravy. It’s optional to add thin slices of lemon around the chicken.
Bake for an additional 30 minutes, until golden brown and soup mixture has thickened.
Garnish with coriander. Serve immediately