Chicken & Asparagus Parmesan in Vodka Sauce

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  • Featuring
    Bertolli® Vodka Sauce
    Subtle yet distinct combination of fresh cream and the slight taste of vodka.

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  • To keep asparagus fresh, trim spears a ½" then stand them upright in a container filled with 1-2" of water. Place the container in the fridge and enjoy your asparagus as soon as possible.

Chef's Table > chicken parmesan

Vodka Sauce awakens the palate, opening it up to take in the saltiness of the prosciutto and the savory Parmesan and mozzarella cheeses.
Sarah Page
Bertolli® Kitchens
See all her recipes and Bio
  • Serves 4
  • |
  • prep time: 20 minutes
  • |
  • cook time: 19 minutes
  • 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
  • 12 spears asparagus, partially cooked
  • 4 slices mozzarella stuffed with prosciutto (about 4 oz.)
1. Preheat oven to 425°.

2. Season chicken, if desired, with salt and ground black pepper. Combine breadcrumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip chicken in eggs, then breadcrumb mixture.

3. 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.

4. Evenly spread 1 cup sauce in 13 x 9-inch baking dish, then add chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella cheese. Bake 10 minutes or until cheese is melted and sauce is bubbling.

Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce, heated.