Preheat oven to 350F. Place each chicken breast between two sheets of plastic wrap and pound to about 1/4-inch thickness.
Spread 1 tablespoon of Basil Pesto Sauce over each pounded chicken breast. Divide asparagus among chicken. Carefully roll and secure seam with toothpicks.
Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Sear the chicken breasts until browned on all sides.
Transfer to a baking dish and bake for about 15 minutes or until cooked through: 165F. Remove toothpicks and slice chicken before serving.
