Spray a casserole dish with veggie spray and set aside.
Place chicken breasts halves between plastic sheets and pound with a mallet to about a half inch thick. Skin side down sprinkle chicken breast with salt and pepper; sprinkle 1/4 cup cheese over each chicken breast half; lay four asparagus spears crossways on top of cheese.
Carefully roll chicken using tooth picks to close if necessary.
Lay rolls in prepared casserole dish; sprinkle with salt and pepper and spray chicken with veggie spray.
Bake in preheated oven for 35 to 45 minutes or until chicken is no longer pink inside.