Ingredients Jump to Instructions ↓

  1. 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 1/4 tsp. salt 2 eggs, slightly beaten 2 Tbsp. olive oil 1 jar Bertolli® Organic Traditional Sauce 12 spears asparagus , partially cooked 4 slices mozzarella stuffed with prosciutto (about 4 oz.)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese and salt in shallow dish. 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 , then arrange 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 bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce , heated.


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