Preheat oven to 400˚ F. Spray a 9”x13” baking pan.
Trim asparagus ends and clean thoroughly. Cut asparagus in half. Cut ham into strips about 2” wide.
Trim chicken breast of any fat. Cut chicken into strips about 2 inches wide and 1/4 inch thick. You can pound the chicken breasts thin if you like. Sprinkle with Cajun seasoning and lay a piece of ham on the chicken and place 6-8 pieces on top of the ham. Roll up the chicken, ham, and asparagus and secure with a toothpick. Place in the dish seam side down. Sprinkle with salt and pepper and Italian seasoning.
Cover the dish with foil and bake in the oven for 20 minutes, or until chicken is thoroughly cooked. Top with Creamy Tomato Sauce and enjoy!
Creamy Tomato Sauce:
Place all the sauce ingredients in a small saucepan and heat to a simmer, stirring occasionally. Serve over the chicken roulade.