No-Fry White Chicken Parmigiano

• 4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)
• 1 egg, slightly beaten
• 3/4 cup Italian seasoned dry bread crumbs
• 1/4 teaspoon paprika
• 1 jar Bertolli(R) Creamy Alfredo Sauce
• 1 medium tomato, chopped
• 4 ounces fresh mozzarella cheese, thickly sliced
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 400u0b0. Dip chicken in egg, then bread crumbs combined with paprika, coating well. In 13 x 9-inch baking dish, arrange chicken.
2. 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.
3. Cost per recipe*: $28
4. Cost per serving*: $82
5. *Based on average retail prices at national supermarkets.
6. Calories 570, Calories From Fat 270, Saturated Fat 15g, Trans Fat 0g, Total Fat 30g, Cholesterol 230mg, Sodium 1540mg, Total Carbohydrate 22g, Sugars 4g, Dietary Fiber 1g, Protein 50g, Vitamin A 25%, Vitamin C 15%, Calcium 40%, Iron 15%

chicken, egg, italian seasoned dry bread crumbs, paprika, alfredo sauce, tomato, mozzarella cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/no-fry-white-chicken-parmigiano (may not work)