CHICKEN PARMESAN IN VODKA SAUCE

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SERVES 4

PREP TIME: 15 Minute(s)

COOK TIME: 19 Minute(s)

INGREDIENTS

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
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® 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

PREPARATION

Preheat oven to 425°.

Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese, garlic powder and salt in pie plate. Dip chicken in eggs, then bread crumb mixture.

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.

Evenly spread 1 cup Sauce in 13 x 9-inch baking dish; 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.