Pound chicken breasts to an even about ½ inch thickness
Place a slice of cheese in the center of each chicken breast.
Layer the basil on top of the cheese, then place 3 spears of asparagus on the basil.
Roll chicken around the stuffing contents, and use a toothpick to secure them.
Brush oil on all sides and season with salt & pepper
Squeeze lemon over each roll, and sprinkle with lemon zest
Grill with the lid closed about 15 minutes, turning every 5 minutes. Internal temperature should be 165°
Allow chicken to rest 5 minutes before serving.
Optional Sour Cream Sauce
In a saucepan, over medium heat whisk ½ cup sour cream, ½ teaspoon garlic powder, and 2 tablespoon white wine, just until heated through.
Drizzle sauce over cooked chicken.
Notes
To pound chicken, place flat between plastic, such as a freezer bag, or between 2 sheets of parchment. With a mallet, start pounding the thickest part of the chicken breasts until they are an even thickness.Substitute any cheese for the provolone.Use extra basil if you don't have larger leaves.If your asparagus spears are very thin, use more for each bundle.To cook the stuffed chicken breasts in the oven, preheat the oven to 375° Place stuffed breasts on a parchment-lined baking sheet. Roast for about 30 minutes, turning halfway through.