Such a great recipe! It tastes even better the next day, if you can resist eating it all right away!

Preheat your oven to 375°F (190°C).

Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.

Season each breast with garlic powder, onion powder, paprika, salt, and pepper.

Lay 2 asparagus spears and a quarter of the mozzarella cheese in the center of each chicken breast.

Roll up the chicken breasts tightly and secure with toothpicks or kitchen twine.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Sear the stuffed chicken breasts on all sides until golden brown, about 3-4 minutes per side.

Sprinkle the Parmesan cheese over the top of the chicken breasts.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly.

Remove from the oven and let rest for a few minutes before serving.

For a different flavor profile, try using goat cheese or feta instead of mozzarella. You can also add sun-dried tomatoes or roasted red peppers for an extra burst of flavor. If you prefer a spicier kick, add a pinch of cayenne pepper to the seasoning mix. For a gluten-free option, ensure that your spices and cheeses are certified gluten-free.