Cooking time: 90-120 mins

Serves: 4-8

Gluten-Free

Ingredients

4 boneless, skinless chicken breasts

4 oz pre-packaged pesto

1 8-oz block of mozzarella cheese, cut into ¼ inch strips

1 large bunch of asparagus

1 tsp coarse ground sea salt

1 tbsp cracked black pepper

Instructions

1. Using a very sharp knife, carefully slice one side of chicken breast horizontally, making sure to avoid cutting all the way through (butterflying). Repeat with remaining chicken breasts.
2. Place the chicken breasts between two pieces of plastic wrap and pound with a kitchen mallet until breasts are thin and equal thickness. This step ensures the chicken will be extremely tender, as well as more pliable to wrap around all of the fillings.
3. Cut the last 2 inches of the asparagus stalk off where it starts to discolor at the base.
4. Season the chicken with salt and pepper.Open the butterflied edges of the chicken breasts like a book and spread one ounce of pesto per breast. Place 2 or 3 pieces of asparagus and two strips of mozzarella across each chicken breast. Roll up the chicken, and place them in a cast iron skillet.
5. Preheat the grill to 350°Fwith the lid closed. 
6. Cook for approximately 60-90 minutes, or until the chicken has reached an internal temperature of 160°F. Remove from heat and let rest for at least 10 minutes.
7. Plate the chicken breasts, and slice in half or serve whole.