Heat oven to 425 degrees. Prepare lemon-shallot reduction. Sautee garlic and shallot for 2 minutes in coconut oil, butter or bacon grease. Add lemon juice, broth and oregano and cook until liquid is reduced and thick.
Meanwhile, wrap 2 stalks of asparagus into each chicken breast. If desired, add 1 TBSP goat cheese in the middle of each chicken breast. Secure with toothpicks. Place in glass baking dish and season with salt and pepper. Pour lemon-shallot reduction over chicken. Bakes for approximately 25 minutes until chicken is cooked through, but not over-cooked.