Preheat oven to 425ºF. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.
Place the chicken on your work surface. Season the inside of the chicken breasts with lemon zest, salt, and pepper.
Lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.
In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3-5 minutes per side, until it is golden brown.
Place the chicken in the oven. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF.
Video
Notes
Make sure to remove the woody ends of the asparagus as they'll be tough and difficult to eat.
Cook in a non-stick pan that goes to the oven.
Not a fan of mozzarella? Try using cheddar cheese.
Try to buy chicken uniform in size so they cook evenly.
To store: You can store cooked stuffed chicken breasts for up to 4 days in the fridge in an airtight container.
To reheat: Reheat the chicken in the microwave when ready to eat.
To freeze: You can freeze cooked chicken for up to 4 months in freezer-safe bags