Preheat oven to 400F.

Pound out chicken between waxed paper or plastic wrap until thin.

Season chicken with salt, pepper, Italian seasoning and garlic.

Spread with goat cheese across the center of each cutlet (there will likely be two).

Top each cutlet with three trimmed asparagus.

Roll up the chicken around the asparagus and cheese, and secure with toothpicks.

Place chicken on the baking sheet (I lined my sheet with nonstick foil).

Drizzle lightly with a little olive oil and sprinkle with paprika.

Bake chicken for 15 minutes, then add remaining asparagus to the pan, drizzle lightly with oil and season with salt and pepper.

Continue to bake for about 15 minutes more, or until chicken is cooked and asparagus tender.

While chicken bakes, heat the ingredients for the sauce in a small skillet, but do not add the sugar.

Let it sizzle and reduce for a few minutes then remove from heat and stir in the sugar. If you add the sugar as it cooks, it will likely seize around the garlic and separate.

When the chicken is done, plate with asparagus, top with the chicken roll and cover with sauce. Don't forget to remove the toothpicks please.