INGREDIENTS:
2 skinless, boneless chicken breasts, tenderize into 1cm thickness
12 asparagus, ends trimmed
1 tbsp butter/coconut oil, melted
1/2 tsp salt
1/4 tsp pepper
DIRECTIONS:
PREHEAT braai to medium-high.
Place 3 asparagus spears in the center of each cutlet, lengthwise. Roll chicken around asparagus and secure each with 3 to 4 toothpicks.
BRUSH chicken bundles with melted butter/coconut oil. Sprinkle with salt and pepper.
OIL grill. Place chicken, seam-side down, and cook on all 4 sides, lid closed, until meat is firm when pressed, 2 to 3 min per side. Remove toothpicks before serving.