Clean and prep the chicken breast and fillet them in half.

Place a sheet of cling wrap over the chicken and tenderize them.

Season the chicken generously with salt & pepper.

Place the sprigs of rosemary and asparagus on the tenderized chicken. Add a spoonful of butter in each before wrapping them. Make sure they are tightly wrapped and snug before tying them with the cooking twine.

Using a french pan, or any other oven proof pan, heat a little oil and knob of butter.

Place the stuffed chicken onto the frying pan and cook for approximately 3 to 4 mins on each side. Finish cooking them in the oven for 10 to 12 mins.

Serve immediately after removing them from the oven to maintain the juiciness. Side with gravy and mushroom sauce for extra flavour.