1 jar (24 oz.) Classico® Marinara with Plum Tomatoes Pasta Sauce
3 boneless skinless chicken breasts
24 Genoa salami or sandwich pepperoni slices
6 slices Provolone cheese
18 asparagus spears, trimmed
1/4 cup shredded Parmesan or Romano cheese.
- Preheat oven to 350F.
- Slice each chicken breast in half and pound until about 1/4-inch thick. Season with salt and pepper if desired. Place 4 salami slices and one cheese slice on top of each chicken breast. Place 3 asparagus spears in center of each and roll up, securing with a toothpick.
- Evenly spread 1/2 cup of pasta sauce on bottom of an 11x7 baking dish. Arrange chicken in baking dish, top with remaining pasta sauce and sprinkle with shredded cheese. Bake uncovered for 30 to 40 minutes, or until cooked through.
Tips
- To pound chicken, place meat between two pieces of plastic wrap. Starting in the center, pound meat to reach an even thickness. If a pounder is not available, use a rolling pin.