Using pantry staples, we're whipping together a simple breaded and baked alfredo chicken dish. Serve this chicken with a side of roasted broccoli and BUSH’S® Brown Sugar Hickory Baked Beans for the easiest weeknight dinner.
Remove fat from the chicken and cut the pound of chicken breasts into 8 even pieces (use a food scale if possible; each piece should be 2 ounces). Season the chicken breasts on all sides with salt and pepper.
Set out 2 bowls, in one place 1/3 cup alfredo sauce in the other place the Panko, freshly grated Parmesan cheese, Italian seasoning, garlic powder, and a pinch of salt and pepper.
Dredge each chicken piece in the alfredo and then in the Panko mixture. Place chicken pieces in the prepared 8 x 8 pan.
Remove and cover with 2/3rds cup alfredo sauce and 1/2 cup freshly grated mozzarella cheese.
Return to the oven and bake for another 8-10 minutes or until the chicken is completely cooked through (oven thermometer reads 160 degrees F). Remove and serve on plates. Grate additional Parmesan cheese right over top. Serve alongside BUSH'S® Brown Sugar Hickory Baked Beans.