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Direction:

Pound chicken gently, smooth side down, with meat mallet or rolling pin until 1/2 inch thick.

Mix in shallow dish butter and 1 tablespoon of the cooking sauce; in another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat.
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Brown chicken in oil 12 to 15 minutes, carefully turning once, until chicken is no longer pink in center and coating is golden brown.
Heat remaining sauce until hot. Serve with chicken and mashed potatoes.

4 boneless skinless chicken breasts
1/4 cup butter, melted
1 pouch creamy Parmesan basil cooking sauce

2/3 cup Progresso® Italian style panko crispy bread crumbs
2/3 cup finely shredded Parmesan or Asiago cheese
Hot cooked pasta or mashed potatoes (optional)

"This is a great combination of ingredients for anyone who enjoys a good breakfast wrap. If you like a lot of pesto, spread it on the wrap before you add the eggs. Goes well with grapes on the side!"

"A baked egg casserole with cheese, ham and green onions. — WALLEN

"My mother created this delicious recipe, using eggs and bacon as the main topping. It has been a family favorite for many years, especially with the children, who are fussy."