Preheat the oven to 375°F (190°C). Grease an 8-inch square baking dish.

Place each chicken breast between two sheets of plastic wrap or parchment paper on a steady surface. Gently pound the chicken with a meat mallet or rolling pin until it reaches an even thickness of about 1/4 inch. Season each side with salt and black pepper.

Lay four asparagus spears along the center of each chicken breast. Sprinkle the shredded mozzarella cheese over the asparagus.

Carefully roll the chicken around the asparagus and cheese to create compact rolls. Place the rolled chicken breasts seam-side down in the prepared baking dish.

In a small bowl, mix the grated Parmesan cheese, garlic powder, dried oregano, and dried basil to create the coating mixture.

Sprinkle the coating mixture evenly over the tops of the stuffed chicken breasts.

Bake in the preheated oven until the chicken is no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the center reads at least 165°F (74°C). This usually takes about 25 minutes.

Once cooked, remove from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute and the cheese to set.