3 boneless,, skinless chicken breast halves
24 genoa salami or pepperoni slices
6 provolone slices
18 asparagus spears, trimmed
1 24 oz. jar of classic tomato sauce
1/4 cup shredded parmesan
Preheat oven to 350 degrees
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 together and secure with a toothpick
Spread 1/2 cup of sauce on bottom of an 11×7 baking dish
Put chicken in dish, top with remaining sauce and sprinkle with shredded cheese. Bake uncovered for 30-40 minutes.