Halve each chicken breast and pound to 1/4 inch thick. Season, then place 4 salami slices, one cheese slice and 3 asparagus spears in center of each breast; roll up and secure with toothpick.
Spread 1/2 cup of sauce on bottom of an 11x7 baking dish. Put chicken in dish, top with remaining sauce and sprinkle with shredded cheese. Bake uncovered for 30-40 minutes, or until cooked through.
Ingredients
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3 chicken breast halves, boneless, skinless
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24 slices Genoa salami or pepperoni
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6 slices provolone
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18 stalks asparagus, trimmed
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1 jar tomato and basil pasta sauce, divided (24 ounce jar)
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1/4 cup Parmesan or Romano cheese, shredded
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