Chicken and Asparagus Parmesan

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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.)