Spring Roll-ups

Spring Roll-ups:
Chicken Breasts (each chicken breast will make 2 roll-ups)
Sliced Ham (1 slice for each roll-up)
Sliced Provolone (1 slice for each roll-up)
Asparagus (3 spears for each roll-up)

Directions:
1. Halve chicken horizontally (similar to filleting) and pound flat. Season chicken with salt and pepper (on both sides).
2. Heat skillet with extra virgin olive oil (medium/low heat).
3. Take chicken, slice of ham, slice of provolone and 3 spears of asparagus and roll tightly together. Place chicken roll-up seam-side down in skillet.
4. Let the chicken cook on the seam-side down for about 5-7 minutes, or until the bottom is browned and sealed together.
5. Flip the chicken to allow it to cook on the top side for 5-7 minutes. If the chicken starts to unroll, I usually stick a toothpick in the roll-up to make it stay closed until it is finished cooking.
(If you feel like the pan is too hot and the chicken is burning, add a little water to the skillet)
6. (optional) Top the roll-up with a hollandise sauce or a light gravy. I chose not to do that this time to save on calories.
Enjoy!

(Each roll-up is 8 w.w. points)