Cut the chicken breasts butterfly style. Pound chicken with mallet or back of a heavy skillet to flatten if necessary. Snap off the woody part of the asparagus spears.
Pour olive oil in an oven safe skillet or baking dish. Place the chicken in pan and season with salt and pepper.
1 tablespoon olive oil, sea salt, black pepper
Top with thyme and chopped garlic, then bake for 25- 30 minutes. Baste at the 15 minute point. Asparagus will be tender crisp when the chicken is cooked through and meat thermometer inserted in center reads 160 degrees F.
thyme, 1 clove garlic
Notes
*feel free to swap in slices of provolone cheese, cheddar or mozzarella cheese if you want. I prefer the Swiss in this.
Variations
For a creamier filling and easier roll up mix the shredded cheese with ¼ cup of cream cheese, then divide this mixture evenly between the chicken breasts when stuffing.
Include a tablespoon lemon zest sprinkled along with the other seasonings to add a bright flavor.
Not a big fan of garlic, swap some onion powder.
Spice things up by swapping a seasoning mix to flavor the outside of each chicken breast.