1: Preheat your oven to 400 F.
2: Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
3: Start cutting each chicken breast lengthwise to create pockets, being careful not to cut all the way through.
4: Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside.
5: Stuff the chicken breasts with the prepared rolls.
6: Close the pockets with a toothpick.
7: Heat olive oil in a large cast iron skillet over medium-high heat.
8: Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
9: Bake the chicken for 15-20 minutes, or until cooked through and no longer pink inside.
