CHICKEN ROLLATINI

Steps:

• 1. Preheat oven to 350 degrees. Place the three chicken breasts on cutting board.
• 2. Cut chicken breasts in half.
• 3. Place one halved chicken breast in a 1 gallon plastic zip lock bag or something comparable. Do not zip bag closed.
• 4. Pound to 1/4 - inch thick. I used a mallet that worked very well.
• 5. Set aside pounded half and pound the other chicken breast halves.
• 6. Take one of the pounded halves and season to taste with salt & pepper.
• 7. Place 4 Salami slices or cover with Pepperoni slices on chicken. I used Turkey Pepperoni.
• 8. Place one slice of Provolone Cheese on Salami or Pepperoni.
• 9. Add 3 asparagus spears in center of breast.
• 10. Roll up and secure with toothpick(s). Repeat with the rest of the chicken. Oops! I forgot to take a picture so I'm showing the kind of pasta sauce you need to buy!
• 11. Spread 1/2 cup of Classico Sauce on bottom of an 11x7 or larger baking dish.
• 12. Place chicken in dish smooth side facing up.
• 13. Top with remaining sauce.
• 14. Sprinkle with shredded cheese. I used Parmesan and Jack Cheeses. Bake uncovered for 30 to 40 minutes or until chicken is done.
• 15. I made 5 servings. I sent two home with my sister and cooked three for my household. I had two asparagus spears left and just placed them in the baking dish with the chicken rolls. You can serve with a white rice, a wild rice, a pasta of your choice or quinoa. Enjoy!