Alfredo with Chicken & Tomato

Ingredients
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
1/2 cup Italian seasoned dry bread crumbs
2 Tbsp. olive oil
1 jar RAGÚ® Classic Alfredo Sauce
2 plum tomatoes, cut into 8 slices
4 slices Mozzarella cheese or 1/2 cup shredded Mozzarella cheese (about 2 oz.)

Dip chicken in egg, then bread crumbs. Heat olive oil in 12-inch nonstick skillet over medium-high heat and lightly brown chicken. Remove chicken and set aside. De-glaze skillet with 1-2 tablespoons water or chicken broth.
Stir sauce into same skillet and bring to a boil. Reduce heat to low. Return chicken to skillet; arrange 1 tomato slice on each chicken breast half. Cover and simmer 5 minutes.
Evenly top chicken with cheese and simmer covered an additional 2 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with desired toppings.

Recipe from Favebook