1lb. pound boneless skinless Chicken Breast Tenders,
1/4cupgrated Parmesan cheese,
2teaspoonMorton & Bassett Italian Seasoning,
*non-stick cooking spray,
1jar (26 ozs.)Tuscany Tomato Basil Sauce,
1Heat oven to 350°F. Trim tendons from chicken tenders, if desired. Season chicken with salt and pepper.
2Combine cheese, breadcrumbs and Italian seasoning in a small shallow bowl or on a plate. Beat egg in a separate shallow bowl. Dip tenders in egg, then in cheese mixture. Place on a rack over a large baking pan.
3Spray tops of chicken generously with non-stick spray. Bake 10 to 15 minutes or until done (juices run clear and chicken is lightly browned).
4While chicken cooks, heat oil in a large skillet over Medium-High heat. Sauté onion and mushrooms in skillet 5 to 7 minutes or until tender. Pour in sauce; bring to a boil and simmer 5 to 10 minutes, uncovered, over Medium-Low heat. Serve chicken with sauce mixture.
No Nutritional Information Available