Alfredo with Chicken & Tomato

  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 egg, slightly beaten
  • 1/2 cup Italian seasoned dry bread crumbs
  • 2 Tbsp. 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.)
  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.