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.