In a medium bowl, combine goat cheese, minced garlic, green onions, parsley, and stir to combine. Season with sea salt and pepper to taste.
Add some water to a large frying pan and bring to a boil. Once the water is boiling, drop the asparagus into the water for about 1 minute. Drain the hot water and quickly rinse them with cold water to keep them from cooking further.
Meanwhile, cut each chicken breast down the center until you have 4 flat, thin pieces of raw chicken breast. Feel free to pound the meat to flatten if desired.
Preheat the oven to 350 degrees F.
Now, rub each piece of chicken with 1 teaspoon of Dijon mustard and coat generously with Flavor God Lemon & Garlic Seasoning. Spread 1 tablespoon of the goat cheese mixture into the center of each piece of chicken, trying to keep the mixture towards the center. Top the goat cheese with 5 pieces of asparagus and begin to tightly roll the chicken breast from one end to the other and secure with a toothpick.
In the same large skillet, heat 1 tablespoon of coconut on high heat. Once the oil is shimmering, place all four roll ups into the pan and give them a quick pan sear on both sides (about 1 minute per side). Use tongs to move all four roll ups onto a baking dish and bake at 350 F for 20-30 minutes depending on the thickness of your chicken.
Check the chicken for pinkness in the center and bake until there is no longer any pink. Serve & Enjoy!
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