24 Genoa salami or pepperoni slices (we used turkey pepperoni)
6 provolone slices
18 asparagus spears, trimmed
1 jar (24 oz.) Classico Tomato & Basil Pasta Sauce, divided
1/4 cup shredded parmesan or Romano cheese (we used parmesan)
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Let's Make It
1. Preheat oven to 350°F. 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 a toothpick.
2. Spread 1/2 cup of sauce on bottom of an 11 x 7 baking dish. Put chicken in dish, top with remaining sauce and sprinkle with shredded cheese.
3. Bake uncovered for 30 to 40 minutes, or until cooked through.