ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Alfredo with Chicken and Tomato

Prep time 10 mins
Cook time 18 mins
Yield

4

Ingredients

  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 egg, slightly beaten
  • 1/2 cup Italian seasoned dry bread crumbs
  • 2 tablespoons olive oil
  • 1 jar RAGÚ® Classic Alfredo Sauce
  • 2 plum tomatoes, cut into 8 slices
  • 4 slices Mozzarella cheese or 1/2 cup shredded Mozzarella cheese (about 2 oz.)

How to Make It

  1. Dip chicken in egg, then bread crumbs. Heat olive oil in 12-inch nonstick skillet over medium-high heat and lightly brown chicken. Remove chicken and set aside.

  2. Stir sauce into same skillet and bring to a boil. Reduce heat to low. Return chicken to skillet; arrange 1 tomato slice on each chicken breast half. Cover and simmer 5 minutes.

  3. Evenly top chicken with cheese and simmer covered an additional 2 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with chopped fresh basil or parsley.