Ingredients

• 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
• 1/4 tsp. salt
• 2 eggs, slightly beaten
• 2 Tbsp. olive oil
• 1 jar Bertolli® Organic Traditional Sauce
• 12 spears asparagus, partially cooked
• 4 slices mozzarella stuffed with prosciutto (about 4 oz.)

Instructions

1. Preheat oven to 425 degrees.
2. 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.
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 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.