Chicken & Asparagus Parmesan in Vodka Sauce
Juicy chicken Parmesan with Mozzarella-stuffed prosciutto and asparagus in savory vodka sauce—perfect for pasta or on its own! Try this Italian-seasoned dish from Bertolli.
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
- Nonstick skillet
- Dish
- Baking dish
- Spoon
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Tongs
- Chef's knife
- Cutting board
- Paper towel
- Pot
- Aluminum foil
Ingredients
- 4 boneless, skinless chicken breast halves, (about 1-1/4 lbs.)
- 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® Olive Oil Light Taste
- 1 jar Bertolli® Vodka Sauce
- 12 asparagus spears, (partially cooked)
- 4 slices Mozzarella cheese stuffed with prosciutto, (about 4 oz.)
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