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 tablespoons olive oil
• 1 jar Alfredo sauce RAGU(R) Classic
• 2 plum tomatoes cut into 8 slices
• 4 slices mozzarella cheese or 1/2 cup shredded Mozzarella cheese, about 2 oz.

1. unchecked 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. unchecked 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. unchecked 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.

chicken, egg, italianseasoned dry bread crumbs, olive oil, uae classic, tomatoes, mozzarella cheese

Taken from www.yummly.com/recipe/Alfredo-with-Chicken-_-Tomato-2547832 (may not work)