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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless skinless chicken breast halves (pounded thin,about 1-1/4 lbs.)
- 1/2 cup fresh breadcrumbs
- 2 Tbsp. grated Parmesan cheese
- 1/4 tsp. salt
- 2 eggs (slightly beaten)
- 2 Tbsp. Bertolli® Classico Olive Oil
- 1 jar Bertolli Organic Olive Oil, Basil & Garlic Sauce
- 12 spears asparagus (partially cooked)
- 4 slices mozzarella cheese (about 4 oz., stuffed with prosciutto)
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Directions
- Preheat oven to 425°.
- 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.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol260mg87% |
| Sodium730mg30% |
| Potassium910mg26% |
| Protein55g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C8% |
| Calcium25% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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