Chicken Asparagus Parmesan with Vodka Sauce How does juicy chicken Parmesan with Mozzarella-stuffed prosciutto and fresh asparagus spears sound? If your mouth is already watering, give this recipe a try! Serve this Italian-seasoned breaded chicken with savory vodka sauce. This dish is great on its own or served with your favorite pasta. 4 Servings 20 minutesPrep Time 19 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 4 boneless, skinless chicken breast halves, (about 1-1/4 lbs.) 1/2 cup Italian seasoned dry bread crumbs 2 Tbsp. grated Parmesan cheese 1 tsp. garlic powder 1/4 tsp. salt 2 eggs, slightly beaten 2 Tbsp. Bertolli® Olive Oil Light Taste 1 jar Bertolli® Vodka Sauce 12 asparagus spears,, partially cooked 4 slices Mozzarella cheese stuffed with prosciutto, (about 4 oz.) Directions Step 1: Preheat oven to 425°. Step 2: Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip chicken in eggs, then bread crumb mixture. Step 3: Heat olive oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Step 4: Spread 1 cup sauce in 13 x 9-inch baking dish, then add chicken. Spoon 1/2 cup sauce on chicken, then top with asparagus and Mozzarella cheese. Step 5: Bake 10 minutes or until cheese is melted and sauce is bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining sauce, heated. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
