Ingredients:

4 Boneless, Skinless Chicken Breasts
Course Salt
Fresh Cracked Pepper
Olive Oil about 2 Tablespoons
1 Tablespoon Fresh chopped Garlic
1 cup finely grated Parmesan Cheese
2 Beefsteak Tomatoes Sliced 1/8 inch thick
8 spears Asparagus, trimmed, and halved Lengthwise then crosswise

Directions:

Preheat Oven to 375
Butterfly each chicken breast and pound out into a 3/8 inch thickness
Season each side of the Chicken Breasts with course salt and fresh cracked pepper
Heat just enough olive oil in the bottom of a skillet to coat the pan.
Saute Chicken breasts and garlic together until chicken is lightly browned on one side only, for about 2 minutes.
Remove butter-flied sautéed chicken breasts from pan on to a paper towel lined platter. Add trimmed and halved, asparagus spears to pan and flash saute
Now assemble the chicken breasts, Sprinkle the chicken breasts with some finely grated Parmesan cheese. Layer on a tomato slice and 4 asparagus pieces.
Roll up chicken breasts and secure with a trimmed bamboo skewer.
Sprinkle additional Parmesan cheese over the tops of the stuffed chicken breasts.
Bake stuffed chicken breasts until chicken is throughly cooked, about 18 minutes,
Remove Wooden skewers and cut on the bias.

Serving Suggestions:
This dish is best served with mixed greens salad and a creamy vinaigrette dressing, and crusty rustic bread.
Try this with a glass of white wine like Beringer