Make dredging mixture for chicken

• In a shallow bowl or pan mix the flour, parmesan cheese, granulated garlic and Italian seasoning.
  1 ½ cup flour, ½ cup parmesan cheese, 2 tablespoons granulated garlic, 1 tablespoon dried Italian seasoning
• Heat oil in skillet. Dredge chicken in flour mixture and sauté in skillet on both sides till browned, and remove to a wire rack on a cookie sheet. If cooking in 2 batches, cook the thicker pieces first, and place them in oven while doing the 2nd batch.
  2 chicken breasts, 2 to 3 tablespoons vegetable oil
• Now top the chicken with slices of mozzarella  and place in a 350 F. oven.
  8 ounces mozzarella
• In a sauce pan, melt the butter, add shallots, sauté. Add garlic, pepper and Italian seasoning. Cook another few minutes. Add wine. Cook down a few minutes.
  1 stick butter, 1 shallot, 3 cloves garlic, 1 Tablespoon Italian seasonings, ½ cup white wine, 8 grinds black pepper
• Check doneness of chicken. Turn pan once. As cheese is finishing melting, finish sauce with tomatoes and steam asparagus in microwave dish. Can also roast asparagus in oven on another sheet.
  1 bundle asparagus
• Add roasted tomatoes and cook for 1 minute. Add fresh tomatoes, and cook for 1 minute.
  ½ cup roasted tomatoes, 1 cup cherry tomatoes
• Place asparagus on plate, top with chicken, then sauce, and fresh parsley.