Chicken Rollatini

3 boneless, skinless chicken breast halves
24 slices genoa salami or pepperoni
6 slices provolone cheese
18 asparagus spears, trimmed
1 jar (24oz) tomato and basil pasta sauce, divided
1/4 cup shredded parmesan or romano cheese

1. Preheat oven 350*
2. Half each chicken breast and pound to 1/4 inch thick. Season.
3. Place 4 salami slices, 1 cheese slice and 3 asparagus spears in center of each breast; roll up, secure with a toothpick.
4. Spread 1/2 cup of sauce on bottom of 11×7 baking dish. Put chicken in dish, top with remaining sauce and sprinkle with shredded cheese.
5. Bake uncovered for 30 or 40 minutes, or until cooked through.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s