Preheat your grill for a medium-high heat.
Butterfly the chicken breasts by slicing lengthwise in half so they open like a book, but don't cut all the way through to ensure you can stuff the breasts.
Flatten if desired using a kitchen mallet, heavy duty hammer, or a really clean boot.
Season the chicken with salt and pepper on both sides.
Lay 2 slices of provolone on each inside portion of the breast.
Add 3 garlic-seasoned asparagus spears to each breast.
fold the top layer back on top.
Wrap the chicken in bacon strips (about 4 strips per breast, depending on their size). Secure the first end to the chicken, ensuring the toothpick also holds closed the flaps of the chicken.
Overlap bacon ends and secure with a toothpick as mentioned in the step previous.
Right before placing chicken on the grill, pour some oil on a paper towel and use tongs to coat the grill grates.
Grill for about 10-12 minutes per side.
Cook the remaining asparagus along side the chicken.
Let rest for 5 minutes prior to carving/serving.
Serve hot with a side of the remaining asparagus.
