2 bags Success rice
4 chicken cutlets, dredged in seasoned bread crumbs
3/4 c. reduced-fat basil pesto
1 (8 oz.) container light alfredo sauce
1 c. shredded Mozzarella or Parmesan cheese
pine nuts (to desired taste)

Prepare rice according to package directions. Brown chicken on both sides in an oiled skillet on medium heat (make sure chicken is done). Empty rice in medium saucepan; add pesto and alfredo sauce. Over low heat, gently heat through. Serve rice with crispy chicken. Garnish with cheese, fresh basil and pine nuts, if desired.

Serves 4.