How to Make It
Preheat oven to 425°F. Place 1 chicken breast at a time in a ziplock plastic bag, and flatten to 1/2-inch thickness, using flat side of a meat mallet.
Place flattened chicken breasts on a work surface. Sprinkle evenly with salt, Italian seasoning, pepper, and garlic. Layer 3 provolone slices on top of each (slices will overlap). Top each with 8 asparagus spears in a “bundle.” Roll up, and place, seam side down on a baking sheet lined with parchment paper. Secure with wooden picks. Brush tops of chicken with olive oil.
Bake in preheated oven until chicken is cooked through and a thermometer inserted in thickest portion of chicken registers 165°F, 14 to 16 minutes. Remove from oven, and let rest 5 minutes. Remove toothpicks. Serve with lemon wedges.