- 4 (5 ounce) boneless, skinless chicken breast halves
- 1 egg, slightly beaten
- 3/4 cup Italian seasoned dry bread crumbs
- 1/4 teaspoon paprika
- 1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
- 1 medium tomato, chopped
- 4 ounces fresh mozzarella cheese, thickly sliced
- 1/4 cup grated Parmesan cheese
- Preheat oven to 400 degrees F. Dip chicken in egg, then bread crumbs combined with paprika, coating well. Arrange chicken in 9×13 inch baking dish.
- Bake 20 minutes. Evenly pour 1 cup pasta sauce over chicken, then top chicken with tomato and cheeses. Bake an additional 10 minutes or until chicken is thoroughly cooked. Garnish, if desired, with chopped fresh basil and ground black pepper. Serve with remaining sauce, heated, and, if desired, hot cooked pasta.