3 boneless, skinless chicken breast halves
24 Genoa salami or pepperoni slices
6 provolone slices
18 asparagus spears, trimmed
1 jar (24 oz) Classico Tomato & Basil Pasta Sauce, divided
1/4 cup shredded Parmesan or Romano cheese
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 a toothpick.
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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