Ingredients
1
tablespoon butter or margarine
1
cup soft whole wheat bread crumbs (about 1 1/2 slices bread)
6
boneless, skinless chicken breast halves (about 1 3/4 pounds)
1/4
teaspoon pepper
1
jar (17 ounces) Alfredo pasta sauce
1 1/2
cups sliced mushrooms (4 ounces)
4
medium green onions, sliced (1/4 cup)
2
tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
Additional chopped fresh basil, if desired
Preparation
Melt butter in 12-inch nonstick skillet over medium heat. Cook bread crumbs in butter 2 to 3 minutes, stirring frequently, until golden brown. Remove bread crumbs from skillet.
Spray skillet with cooking spray; heat over medium heat. Sprinkle chicken with pepper. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in pasta sauce, mushrooms, onions and 2 tablespoons basil. Cover and cook over medium-low heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
Arrange chicken on serving plate. Spoon sauce over top. Sprinkle with bread crumbs. Garnish with additional basil.
