Chicken Parmesan with Caponata
Chicken Parmesan with Caponata | Bertolli® - Satisfy your crowd with Chicken Parmesan meets Eggplant Parmesan, featuring caponata, vodka sauce, and prosciutto. Perfect for any occasion!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Cooking tools:
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Baking dish
- Spatula
- Spoon
- Plate
Ingredients
- 4 (about 1-1/4 lbs.) boneless skinless chicken breasts
- 1 jar (4 oz.) caponata
- 2 eggs
- 2 Tbsp. water
- 1 cup all-purpose flour,
- 1 cup plain dry bread crumbs
- 1 cup canola oil
- 1 jar Bertolli® Vodka Sauce
- 1/4 lb. sliced prosciutto
- 8 ounces sliced Mozzarella cheese
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