Sheet Pan Chicken Vodka Parmesan with Polenta Recipe
- Prep Time: 15 Minutes
- Cook Time: 23 Minutes
- Total Time: 38 Minutes
- Yield: 4 Servings
Ingredients
- ½ cup unsalted, seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 4 boneless, skinless chicken breast halves
- 1 egg, beaten
- 1 tube (18 oz.) prepared garlic and herb or plain polenta, cut into 8 slices
- 2 tablespoons olive oil, divided
- 1 jar (24 oz.) Victoria® Low Sodium Vodka Sauce, divided
- 1 bunch (12 oz.) asparagus, trimmed
- 4 ounces fresh mozzarella, thinly sliced
- Fresh basil leaves
Directions
- Preheat oven to 425˚F. Line baking sheet with parchment paper. Combine bread crumbs and Parmesan cheese. Dip chicken breasts into egg then bread crumb mixture until evenly coated.
- Arrange chicken on one third of prepared baking sheet. Arrange polenta slices on middle third of baking sheet. Brush polenta with 1 tablespoon olive oil. Drizzle remaining tablespoon olive oil over chicken. Bake 15 minutes.
- Remove baking sheet and arrange asparagus on remaining third of baking sheet. Spoon about 1/3 cup Victoria Low Sodium Vodka Sauce over each chicken breast and top with sliced mozzarella. Bake 8 minutes or until chicken is thoroughly cooked and asparagus is tender. Top chicken with basil leaves.
- Heat remaining sauce and serve with chicken and polenta.
