Rinse chicken and lay flat on a cutting board. Butterfly the
breasts using a sharp knife; do not to cut all the way through.
3
Add salt and pepper to
taste.
4
Lay the cheese on the bottom half of the opened fillet
5
dd the garlic, rosemary
and lemon juice on top of the cheese
6
Fill a small pot half way with water and bring to a
boil. Add the asparagus, cooking 1-2 minutes until soft. Remove asparagus from water
and lay four pieces inside each opened fillet.
7
Fold the top part of the chicken over, and
secure with cooking string or toothpicks.
8
Lightly spray a casserole dish with cooking spray and bake for 35-45 minutes. Edges of
chicken will brown. Serve alone or with a side of mixed greens.
