Chicken Rollatini Recipe

  • 3 chicken breast halves, boneless, skinless
  • 24 slices Genoa salami or pepperoni
  • 6 slices provolone
  • 18 stalks asparagus, trimmed
  • 1 jar tomato and basil pasta sauce, divided (24 ounce jar)
  • 1/4 cup Parmesan or Romano cheese, shredded
Preheat oven to 350°.

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.

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