Chicken & Asparagus parmesan In Vodka Sauce



  • 4 boneless skinless chicken breast halves (pounded thin about 1-1/4 lbs.)
  • 1/2 cup fresh breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 eggs (slightly beaten)
  • 2 tablespoons Bertolli® Classico Olive Oil
  • 1 jar Bertolli Vodka Sauce (made with Fresh Cream)
  • 12 spears asparagus (partially cooked)
  • 4 slices mozzarella cheese (stuffed with prosciutto, about 4 oz.)
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    1. Preheat oven to 425°.
    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.
    3. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
    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.
    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.
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