I found this recipe in a magazine. It is an advertisement for Classico Pasta Sauce. I put my spin on it when I made it last night, and as Guy Fieri says it was ON POINT!
3 boneless skinless chicken breast halves
24 salami or pepperoni slices...I used only 18 pieces, and I used salami
6 provolone slices...I used Swiss cheese
18 asparagus spears, trimmed
1 jar of pasta sauce, divided
1/4 cup shredded Parmesan or Romano cheese...I used Italian blend
Preheat oven to 350. Halve each chicken breast and pound to 1/4 inch thick. Season with salt and pepper. Place 3 salami slices, one cheese slice and 3 asparagus spears in center of each breast; roll up and secure with a toothpick.
Spread 1/2 cup of sauce on bottom of a large glass baking dish. Put chicken rolls in dish. Top with remaining sauce and sprinkle with shredded cheese.
Bake uncovered for 30-40 minutes or until cooked through.
My least favorite part of this recipe was pounding out the chicken breasts. I'm not a big fan of chicken, but I took the wax paper and meat cleaver approach. Oh my messyness. Yuck!! Layla was laughing. The wax paper got holes in it, and chicken bits were flying all around the counter top. I was a cleaning freak after it was all said and done! BUT it was so worth it & next time I should just buy chicken cutlets. The recipe was yummy.