4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
1/2 cup Italian seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon Lawry’s® Garlic Powder With Parsley
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.)
1 package Knorr® Pasta Sides™ – Parmesan, prepared according to package directions
Preheat oven to 425°.
Season chicken, if desired, with salt and ground black pepper.
In pie plate, combine bread crumbs, Parmesan cheese, Garlic Powder and salt.
Dip chicken in eggs, then bread crumb mixture.
In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly
In 13 x 9-inch baking dish, evenly spread 1 cup Sauce; add chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella.
Bake 10 minutes or until cheese is melted and Sauce is heated through.
Garnish, if desired, with shaved Parmesan cheese.
Serve with remaining Sauce, heated, and Lipton ® Pasta Sides ™ – Parmesan.
Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch