• Preheat oven to 375F and lightly grease a medium sheet pan. Set aside for a moment.
• Cut each chicken breast in half width-wise so you have 4 chicken cutlets. Gently pound chicken cutlets flat to about 1/2-inch thickness between two sheets of wax paper using a meat mallet or a rolling pin.
• Place chicken cutlets in a single layer on a cutting board and season each cutlet on both sides with salt and pepper. Arrange 3-5 asparagus spears on one end of each chicken cutlet, sprinkle each cutlet with a little fresh dill and tightly roll up vertically. Use toothpicks to secure chicken roll-ups.
• Heat a large skillet over medium-high heat. Add butter and olive oil to pan and swirl to evenly coat. Add chicken roll-ups in a single layer seam-side down to pan (work in batches if needed) and sear chicken on all sides, very gently turning frequently until chicken is golden-brown, about 3-5 minutes. Transfer chicken to prepared sheet pan.
• Bake chicken roll-ups at 375F 10-15 minutes until chicken registers 165F on a kitchen thermometer inserted in the thickest part. Remove chicken from oven and keep warm.

Lemon Sauce

• While the chicken bakes, make the lemon sauce. Melt 1 tablespoon butter in the same pan you used to sear the chicken over medium heat. Add garlic and sauté 1 minute until fragrant. Pour chicken stock into pan and use a wooden spoon to scrape up any browned bits. Simmer chicken stock 3-5 minutes over medium heat until slightly reduced.
• Remove sauce from heat and stir in remaining 1 tablespoon butter, lemon juice, lemon zest, and dill until sauce is smooth. Season sauce with salt and pepper to taste.
• Drizzle lemon sauce over chicken roll-ups for serving and serve immediately. Enjoy!