Makes:
6 servings
Total Time:
50 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 3 boneless skinless chicken breast halves
- 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)
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.
Notes
I did use the entire jar of sauce, but I'm not sure it needed it. I ended up with a ton left over and just put it in a container to make spaghetti later in the week.
