Preheat your oven to 400°F (200°C).

Place the chicken breasts on a clean cutting board and pat dry with paper towels.

In a small bowl, combine the Italian seasoning, garlic powder, smoked paprika, sea salt, and black pepper. Rub the seasoning blend evenly over both sides of the chicken breasts.

Using a sharp knife, carefully slice a pocket horizontally into the thickest side of each chicken breast, cutting deeply but stopping before you slice all the way through.

Lay a slice of mozzarella cheese flat, place 3 asparagus spears and a spoonful of chopped sun-dried tomatoes on top, and roll slightly to hold the bundle together.

Stuff one cheese and vegetable bundle neatly into each chicken breast pocket.

Secure the open edges of the chicken breast closed using one or two wooden toothpicks to lock the filling inside.

Heat the extra-virgin olive oil in a large, ovenproof skillet (such as a cast-iron pan) over medium-high heat.

Add the stuffed chicken breasts to the hot skillet and sear undisturbed for 3 to 5 minutes until a beautiful golden-brown crust forms. Flip carefully and sear the other side for another 3 minutes.

Transfer the entire skillet directly into the preheated oven and bake for 15 to 20 minutes, or until the thickest part of the meat reaches an internal temperature of 165°F (74°C).

Remove from the oven and let the chicken rest for 5 minutes. Remove all toothpicks before serving and spoon pan juices over the top.