3 ounces olive oil
4 boneless skinless chicken breasts
1/4 teaspoon salt
6 ounces white wine or chicken broth
2 garlic cloves, chopped or minced
1/2 teaspoon crushed red pepper flakes
8 ounces Alfredo sauce (recipe follows)
2 ounces sun-dried tomatoes
1/2 cup mozzarella cheese, shredded
2 teaspoons parsley, chopped

Preheat oven to 425 degrees F. Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour. Saute the chicken breast until browned on both sides. Remove the chicken breast from the pan and pour off all oil. Add broth to the pan and return the chicken breasts to the pan. Cover and cook the chicken breasts in the pan, turning once, until chicken is tender. Transfer the chicken breasts to another dish. Add the garlic, crushed red pepper, and the Alfredo sauce to the broth left in the pan. Bring the sauce to a boil, but do not reduce. Remove from the heat and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes. Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top. Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown. Garnish with parsley and serve.

Quick Alfredo Sauce:
1 teaspoon garlic powder
1 pint heavy cream
1/2 cup butter
3/4 cup Parmesan cheese
salt & pepper to taste

Melt butter in sauce pan, add garlic and cook for 1-2 minutes. Add cream and Parmesan and simmer for about 10-15 minutes on low OR until mixture thickens slightly. Season with a little salt and pepper.