Cook ravioli according to package directions. Drain; set aside. In a skillet, saute chicken breasts in oil until lightly browned on both sides. In a bowl, combine the Alfredo sauce, mushrooms and tomatoes. Add ravioli; toss to coat.
Transfer to a greased shallow 5-cup baking dish. Place chicken breasts on top of ravioli. Place a slice of cheese on each chicken breast. Sprinkle with bread crumbs. Bake, uncovered, at 425° for 15-20 minutes or until cheese is melted and top is golden brown.