No-Fry White Chicken Parmigiano How does baked, breaded chicken topped with creamy Alfredo sauce and bubbling mozzarella sound? Serve this chicken over your favorite hot pasta with a sprinkling of fresh basil and Parmesan for a complete and satisfying meal. 6 Servings 15 minutesPrep Time 23 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 cup Italian-seasoned panko bread crumbs 1/4 cup grated Parmesan cheese 6 boneless, skinless chicken breast halves (about 2 pounds) 1 tablespoon olive oil 3/4 cup shredded mozzarella cheese 1 jar (15.2 ounces) Bertolli® Creamy Alfredo with Cauliflower and Milk 1 large tomato,, seeded, chopped 12 ounces spaghetti,, cooked, drained 1/4 cup basil leaves,, thinly sliced Directions Step 1: Preheat oven to 425ºF. Combine bread crumbs and Parmesan in large bowl. Brush chicken with oil. Coat each chicken breast with crumb mixture, pressing gently to secure coating to all sides. Arrange on rimmed baking sheet lined with parchment paper. Spray top of chicken lightly with nonstick cooking spray. Step 2: Bake 20-25 min. or until chicken is done (165ºF), turning pan halfway through baking. Top chicken with mozzarella. Bake 3-4 min. or until cheese is melted. Step 3: Top chicken with warmed sauce, tomatoes and basil immediately before serving with hot pasta. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
