6 very thin slices of Genoa salami, cut into 1/2-inch strips
5 oz. 1-1/3 cups (5 ounces) shredded Asiago cheese
1/2 cup Extra Virgin Olive Oil
2 large garlic cloves, minced
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 lb. fettuccine, cooked al dente and drained
topped with Italian Sauce
Preheat oven to 400° F. Using the flat side of a meat pounder or rolling pin, pound chicken breasts until thin (they should nearly double in size). Take care not to tear the meat. Place the breasts on work surface and place 1/2 cup of Olive Salad in the center of each breast. Scatter equal portions of salami strips over the olive salad. Top each portion with 1/3 cup of shredded cheese. Fold both sides of the breasts inward over the filling by about an inch. Beginning at the edge of the breast closest to you, roll the breasts tightly, pinwheel style. Place the rolls, seam side down in an 8-inch baking dish; set aside.
Whisk olive oil, minced garlic, sea salt and pepper together in a small bowl. Using a pastry brush, brush each breast roll with a portion of the olive oil mixture.
Bake breasts in preheated oven for 25-30 minutes, or until an instant-read thermometer inserted into the center of the rolls registers 160°. Baste with more of the olive oil mixture halfway through baking time. Slice the breasts into 1/2-inch rounds and fan them out, slightly overlapping, over pasta and sauce of your choice.