Ingredients
4
boneless skinless chicken breasts
1
tablespoon vegetable oil
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons Italian dressing
1
cup Alfredo pasta sauce (from 15-oz jar)
Preparation
Pound chicken breasts smooth side down, gently between pieces of plastic wrap, with flat side of meat mallet or rolling pin until 1/2 inch thick.
In 12-inch skillet, heat vegetable oil over medium-high heat. Add chicken to skillet; sprinkle with salt and pepper. Cook chicken 2 minutes on each side or until lightly browned.
In small bowl, mix dressing and Alfredo sauce until smooth.
Pour sauce over chicken in skillet. Heat to boiling; reduce heat to medium-low. Cover; simmer 8 to 10 minutes or until chicken is no longer pink in center.
