Cheesy Asparagus-Stuffed Chicken Breasts

Preheat oven to 400°F. Place chicken breasts on a work surface lined with plastic wrap or parchment paper and cover with another sheet of plastic wrap or parchment paper. Using a meat mallet or rolling pin, lightly pound the chicken to 1/2-inch thickness. Spread each chicken breast with 2 tablespoons spreadable cheese, leaving about a 1/2-inch border; top each with 1 1/2 slices cheese. Place 4 asparagus spears at the narrow end of each chicken breast; roll up tightly to encase the cheese and asparagus in chicken. (The asparagus ends will stick out on either side.) Secure the chicken with wooden picks and place, seam-side down, on work surface. Sprinkle the top of each chicken breast evenly with tarragon, pepper and salt.

Heat oil in a large nonstick ovenproof skillet over medium-high heat. Add the chicken, seam-side up; cook, undisturbed, until golden brown, 3 to 4 minutes. Turn seam-side down and place the skillet in the oven. Bake until an instant-read thermometer inserted into the thickest portion of chicken registers 160°F, about 20 minutes. Let rest for 5 minutes. Remove the picks from the chicken before serving.