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Season chicken breasts with salt and pepper on both sides.
With a sharp knife, slice the chicken breast in half, but not all the way through.
Layer ½ cup shredded cheese, followed by half the basil leaves. Sprinkle a little salt and pepper on top and fold the breast flap back over.
Lay the chicken breast on top of the 2 prosciutto slices and wrap around the breast.
Heat the oil in a medium skillet over medium. Add the chicken breasts to the pan and sear on each side roughly 6 minutes, until the chicken is cooked through and prosciutto is nice and crisp.
Remove from pan and set aside to rest a few minutes.
Back in the pan, add a little more oil if needed and add the garlic; bloom 30 seconds.
Add the asparagus and saute 3 minutes, until crisp-tender.
Toss in the arugula and wilt, about a minute.
Add the lemon juice and season with a little salt and pepper.
Serve chicken over a bed of sautéed greens.