Preheat your oven to 400°F (200°C) to ensure it's hot and ready to finish cooking the chicken after searing.

Lay the chicken breasts flat on a cutting board and evenly sprinkle both sides with Italian seasoning, garlic powder, smoked paprika, sea salt, and ground black pepper.

Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through. This creates space for the filling.

Lay out slices of mozzarella cheese. Place 3 asparagus stalks and some chopped sun-dried tomatoes on each slice. Roll the mozzarella around the asparagus and tomatoes to form a compact bundle.

Stuff each mozzarella bundle into the pocket of a chicken breast. Secure the edges with toothpicks to keep the filling in place during cooking.

Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-5 minutes per side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Carefully remove toothpicks before serving. Serve hot, garnished with additional chopped herbs if desired. Pair with rice, pasta, or a fresh green salad.