I've now made this recipe twice: once as written and once seasoning the chicken before browning. Seasoning the chicken first makes ALL the difference in this recipe! I coated the breasts in simple salt and pepper, and that simple change changed the flavor from a 3 to a solid 4.5/5! In lieu of the "Prego Traditional Italian Sauce" I use whatever I have on hand: Ragu's "Robusto Roasted Garlic" was an excellent choice, I must say. Also, if you have a clove of garlic or garlic-infused olive oil (I used a little last time), that can add a good amount of flavor, too.
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I've now made this recipe twice: once as written and once seasoning the chicken before...