Chicken Parmesan In Vodka Sauce

• 4 boneless, skinless chicken breast halves
• 1/2 cup fresh bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 eggs slightly beaten
• 2 tablespoons Bertolli Classico Olive Oil
• 1 jar bertolli vodka sauce made with fresh cream
• 12 spears asparagus partially cooked
• 4 slices shredded mozzarella cheese
• 1 package knorr pasta sides - Parmesan

1. Preheat oven to 425u0b0.
2. 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.
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; add chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella.
5. Bake 10 minutes or until cheese is melted and Sauce is heated through. Garnish, if desired, with shaved Parmesan cheese.
6. Serve with remaining Sauce, heated, and Lipton (R) Pasta Sides - Parmesan.

chicken, bread crumbs, parmesan cheese, garlic, salt, eggs, olive oil, vodka sauce, mozzarella cheese, knorr pasta

Taken from www.yummly.com/recipe/Chicken-parmesan-in-vodka-sauce-296676 (may not work)