Preheat your oven to 400°F (204°C).

Place the chicken breasts on a clean chopping board. Sprinkle evenly with Italian seasoning, garlic powder, paprika, salt, and pepper.

Carefully slice each breast lengthwise to create a pocket. Avoid cutting through to the other side.

Insert 3 asparagus sprigs and a few pieces of sun-dried tomatoes into each mozzarella slice, then roll it up to secure the filling.

Stuff each chicken breast with this mozzarella, roll and secure the pocket using toothpicks.

Heat the olive oil in a large, cast-iron skillet over medium-high heat.

Sear the chicken breasts until golden brown, about 3-5 minutes per side.

Transfer the skillet to the oven and bake the chicken for 15-20 minutes, or until cooked through and no longer pink inside.