I believe I have been making this same delicious recipe. I got it from a newspaper article, which stated it was from Cooking Light Italian (2006). The recipe I have, though, uses 1 1/3 cups of fresh parmesan cheese rather than 1/3 cup. I also use 1 1/2 cups bottled fat-free tomato basil pasta sauce and it is delish!
This has become one of our families favorite dishes. It is so fast and easy to make. After I cook the chicken, I just add Prego to the pan and melt the cheese in the oven.