1. Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between two pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
3. Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4|
|Calories from Fat: 81 (30%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 97.4mg||30 %|
|Sodium 152.5mg||5 %|
|Potassium 655.7mg||17 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.5g|
|Protein 40.3g||58 %|
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Calories per serving: 268
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