Preheat oven to 425 degrees F.
Prepare pesto by adding the basil (stems removed) to a food processor bowl, and processing until greens are chopped finely.
Add the lemon juice, walnuts and sea salt, and begin to process. While the mixture is chopping, slowly drizzle the olive oil into the food processor bowl.
Add the grated garlic and mix to combine.
Take each chicken breast, and pound it flat. I recommend putting the chicken into a large plastic bag to prevent chicken juice from splattering in your kitchen.
Take each flattened breast, and add ¼ of the pesto mixture, and 2 tablespoons each sundried tomatoes and olives. Roll up the chicken breasts, and place into a baking dish.
Bake the chicken for 20-24 minutes, until the juices run clear and the chicken is fully baked.
Saute asparagus, and serve with sliced chicken and cherry tomatoes. Garnish with chopped walnuts for a delicious nutty flavor and texture.