4 boneless, skinless chicken breasts (or more)
1 egg, slightly beaten
¾ c Italian seasoned dry bread crumbs
1 jar (26-28 oz) Ragu Old World Style Pasta sauce
1 cup shredded mozzarella cheese
1. Preheat oven to 400 F. Dip chicken in egg, then bread crumbs, coating well.
2. In 9x13 pan arrange chicken. Bake uncovered 20 minutes.
3. Pour Ragu sauce over chicken, then top with cheese. Bake an additional 10 minutes, or until chicken is no longer pink.
Serve with hot pasta
* This was probably the most tender chicken I have ever made! Mike was like, WOW! He really liked it! I cooked 4 chicken breasts and only used half the jar of Ragu sauce. I used a Ragu chicken alfredo flavor (and it wasn't the Old World Style).
So easy and so yummy!
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