Preheat oven to 400℉.

Combine garlic powder, onion powder, Italian seasoning, salt, and pepper in a small bowl and set aside.

Lay each chicken breast flat on a cutting board. Using a sharp knife, make a horizontal incision starting at the thickest part of the breast, creating a hinged breast (like a hotdog bun). Be careful not to cut all the way through to the other side. Season both the inside and outside of the chicken breasts with the seasoning mixture.

Inside each chicken breast pocket, evenly layer goat cheese, followed by 3 asparagus spears per breast and then mozzarella. Secure the pockets closed with toothpicks to keep the filling from spilling out during cooking. It’s okay if the ends stay slightly open.

In a large ovenproof skillet, heat two tablespoons of olive oil over medium heat.

Sear the chicken for 2 minutes on each side until golden brown, working in batches if needed to avoid crowding the pan.

Transfer skillet to oven, or place chicken on a foil lined baking sheet if your pan is not large enough for all four breasts, bake 15-20 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 165℉.

Remove from oven and allow to rest for about 5 minutes. Remove toothpicks. Squeeze lemon juice over the chicken breasts, garnish with parsley, serve immediately.