I found this recipe in a magazine and decided to give it a try and it is definitely a keeper! I used a large can of crushed tomatoes with basil and oregano in place of the jar sauce and the asparagus was of the thick variety so I used two per serving. I also used the small round thin pepperoni slices - 6 per chicken breast.
24 Genoa salami or pepperoni slices
6 provolone slices
18 asparagus spears, trimmed
1 jar (24 oz.) Classico Tomato and Basil Pasta Sauce, divided
1/4 cup shredded Parmesan or Romano Cheese
1. Preheat oven to 350'. 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 one or two toothpicks.
2. Spread 1/2 cup of sauce on bottom of an 11x7" baking dish. Put chicken in dish, top with remaining sauce and sprinkle with shredded cheese. Bake uncovered for 30-40 minutes, or until cooked through.
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