Ingredients

• 1/4 cup Italian seasoned panko bread crumbs or regular Italian seasoned dry bread crumbs

• 1 tablespoon Parmesan cheese

• 2 1/2 tablespoons olive oil

• 1 pound thin-sliced boneless, skinless chicken breast

• 1 cup Prego® Traditional Italian Sauce or Spicy Marinara Pasta Sauce

• 4 ounces part skim mozzarella cheese, thinly sliced

• 4 cups fresh or frozen cauliflower florets

Step 1

Heat the oven to 425°F. While the oven is heating, stir the panko, Parmesan cheese and 1/2 tablespoon oil in a small bowl.

Step 2

Spray a rimmed baking sheet with vegetable cooking spray. Place the chicken on one side of the baking sheet and brush with 1 tablespoon oil. Season with salt and pepper.

Step 3

Spoon the sauce over the chicken (we like to use a 1/4 cup measuring cup instead of a spoon). Top with the mozzarella cheese and panko mixture.

Step 4

Arrange the cauliflower on the other side of the baking sheet, drizzle with the remaining 1 tablespoon oil and season with salt and pepper.

Step 5

Bake for 20 minutes or until the chicken is done. Sprinkle with chopped fresh basil just before serving, if desired.