Baked Margherita Chicken

  • 4 boneless, skinless chicken breast halves (about 1-1/4 lb.)
  • 1 jar RAGÚ® Creamy Basil Alfredo, divided
  • 1 cup Italian seasoned dry bread crumbs
  • 1 cup cherry tomatoes, quartered
  • 1 Tbsp. thinly sliced fresh basil leaves
  1. Preheat oven to 425°F.
  2. Toss chicken with 1/2 cup sauce in medium bowl. Coat chicken with bread crumbs and arrange in 13 x 9-inch baking pan.
  3. Bake 25 minutes. Spoon remaining sauce around chicken in pan; bake 5 minutes or until chicken is thoroughly cooked.
  4. Top cooked chicken with tomato and basil.