Thursday, February 24, 2011

Chicken Rollatini

I like to try new recipes, but seldom are they "keepers." It seems that my tried and true, made-a-million-times recipes are the best. I recently tried this chicken recipe and we loved it. I tore it out of a magazine, but it was too long ago for me to remember where it came from.

Chicken Rollatini
6-8 boneless, skinless chicken breast halves
pepperoni slices
6-8 provolone slices
18-24 asparagus spears
1 jar spaghetti sauce
1/4 c. shredded Parmesan cheese

Preheat oven to 350 degrees.
Pound each chicken breast to 1/4" thick.
Place 4 pepperoni slices, one cheese slice, and three asparagus spears in the center of each breast.
Roll up the chicken breast and secure with a toothpick.
Spread 1/2 c. sauce on the bottom of a 9x13 baking pan. Put chicken rolls in pan, top with remaining sauce.
Sprinkle with shredded cheese.
Bake at 350 degrees for 44 minutes or until chicken is cooked through.

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