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4 large Chicken breast
1/4 cup Olive oil (divided)
2 tbsp Lemon juice
4 cloves Garlic (minced)
8 slices Provolone cheese
12 spears Asparagus (trimmed)
1/2 tsp Smoked paprika (optional)
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Place the chicken breasts into a large bowl. Fill with warm water and add a couple tablespoons of salt. Stir to dissolve. Set aside to brine for 10-20 minutes.
Meanwhile, preheat the oven to 400 degrees F (204 degrees C).
When the chicken breasts are done brining, remove from the bowl and pat dry.
Butterfly each chicken breast – cut horizontally without cutting all the way through, then “open” it up so that it lays flat and is thinner. Use a flat-sided meat mallet to pound into a circle 1/4 in (6 mm) thick.
Whisk together 2 tablespoons olive oil and the lemon juice. Brush one side of the chicken with the mixture, then season with salt and pepper. Flip over and repeat on the other side.
Spread minced garlic down the center of each piece of chicken. Top with 2 slices of provolone, then 3 trimmed spears of asparagus.
Roll up the chicken, with the asparagus and cheese inside. Repeat with all the pieces. Brush the tips of the asparagus sticking out with any leftover oil/lemon juice mixture. If desired, sprinkle with smoked paprika.
Heat the remaining 2 tablespoons oil in an oven-safe skillet over medium-high heat. Add the chicken and sear for 3-5 minutes per side, until both sides are golden brown.
Transfer the skillet to the oven and bake for 10-15 minutes, until cooked through. Rest for 5 minutes before serving.