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No-fry White Chicken Parmigiano

By: Bertolli  
"The lightly breaded chicken in this parmigiano is baked in a creamy Alfredo sauce with chopped tomato, mozzarella and Parmesan cheese, and is on the table in less than an hour."

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Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

Directions

  1. Preheat oven to 400 degrees F. Dip chicken in egg, then bread crumbs combined with paprika, coating well. Arrange chicken in 9x13 inch baking dish.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 450 | Total Fat: 21g | Cholesterol: 156mg

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