What You Do

Place chicken on a cutting board and use a meat mallet to pound chicken to about ½ inch of thickness.

Season the chicken with salt and pepper. Place ¼ of the tomato slices, basil, ¼ of the mozzarella, and 2 asparagus spears on the chicken breast.

Fold the sides of the chicken together like a book and secure with toothpicks. Tuck all the filling inside the chicken.

Repeat with additional chicken and filling.

In a large skillet, heat the olive oil over medium heat. It is important not to keep the heat too high because the chicken will burn and toppings will leak out before the internal temperature is reached.

Place chicken in the skillet and allow it to brown on all sides. Flip the chicken every 4 minutes or so. Using a meat thermometer to check that the chicken has reached an internal temperature of 165°F.

Remove chicken from the skillet and allow chicken to rest on the cutting board for about 4-5 minutes before slicing. Serve.