Preheat the oven to 350 degrees.

With a sharp knife, cut a slit lengthwise down the center of each chicken breast.

Season both sides of each chicken breast with the garlic powder, Italian seasoning, paprika, 1 of the tablespoons of olive oil and salt and pepper to taste.

Cut each piece of provolone cheese in half, and place two halves into the pocket that you cut into each chicken breast.

Place 1 tablespoon of shredded monterey jack cheese on top of the provolone cheese.

Layer 5-6 pieces of small asparagus spears on top of the cheese on each chicken breast.

Close the chicken breasts around the filling, and secure closed with a toothpick.

Heat the other tablespoon of olive oil in a large skillet over medium-high heat.

Add the chicken breasts top side down into the hot pan. Sear the chicken breasts on each side, and then place them back face up in the skillet.

Bake the chicken breasts in the skillet at 350 degrees for 30-40 minutes or until the chicken is completely cooked through.