1 lb. pound boneless skinless Chicken Breast Tenders
1/4 cup grated Parmesan cheese
1/4 cup dry breadcrumbs
2 teaspoon Morton & Bassett Italian Seasoning
1 egg, beaten
* non-stick cooking spray
1 tablespoon olive oil
1 onion, chopped
8 ozs. sliced mushrooms
1 jar (26 ozs.) Tuscany Tomato Basil Sauce
Heat oven to 350°F. Trim tendons from chicken tenders, if desired. Season chicken with salt and pepper.
Combine 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.
Spray tops of chicken generously with non-stick spray. Bake 10 to 15 minutes or until done (juices run clear and chicken is lightly browned).
While 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