No-Fry White Chicken Parmigiano

No-Fry White Chicken Parmigiano
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  • 1 medium tomato, chopped
  • 4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)
  • 1 jar Bertolli Creamy Alfredo Sauce
  • ¼ teaspoon paprika
  • ¾ cup Italian seasoned dry bread crumbs
  • 1 egg, slightly beaten
  • ¼ cup grated Parmesan cheese
  • + 1 more ingredients
    • 4 ounces fresh mozzarella cheese, thickly sliced

Preheat oven to 400°. Dip chicken in egg, then bread crumbs combined with paprika, coating well. In 13 x 9-inch baking dish, arrange chicken. 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 ...

View full recipe at My Recipes


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