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Preheat the oven to 400°F.
Place the chicken breasts on a clean chopping board and season with Italian seasoning, garlic powder, smoked paprika, sea salt, and pepper.
Using a sharp knife, cut each chicken breast lengthwise to create a pocket, being careful not to cut all the way through.
Trim and wash the asparagus stalks.
Place 3 asparagus stalks and a few pieces of sun-dried tomatoes onto each mozzarella slice, then roll it slightly to hold everything together.
Stuff each chicken breast pocket with the mozzarella, asparagus, and sun-dried tomato filling.
Secure each chicken breast with toothpicks to keep the filling inside.
Heat olive oil in a large cast-iron skillet over medium-high heat.
Add the chicken and sear for 3 to 5 minutes per side, until nicely golden brown.
Transfer the skillet to the oven, or move the chicken to a baking dish if needed.
Bake for 15 to 20 minutes, or until the chicken is cooked through and no longer pink inside.
Remove toothpicks before serving and enjoy.