Recipe: Asparagus and Chicken Rollatini

 

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. 

Chicken Rollatini

(printable recipe)

3 boneless, skinless chicken breasts  (6 halves)

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.  

Serves 6

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