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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless, skinless chicken breast halves
- 1/2 cup fresh 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 made with fresh cream
- 12 spears asparagus (partially cooked)
- 4 slices shredded mozzarella cheese
- 1 pkg. knorr pasta sides - Parmesan
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Directions
- Preheat oven to 425°.
- Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese, garlic powder and salt in pie plate. 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.
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