Pat the chicken dry. Carefully cut a pocket through the center of each breast, trying not to pierce through the other side.
Open the breast, and sprinkle the inside with lemon zest. Layer a slice of cheese, then prosciutto, then 3-4 asparagus spears (depending on the size of your chicken) on one side of each breast.
Fold the other side of your breast over the filling. Sprinkle the top of each with salt, pepper, and garlic powder. Press to adhere seasoning.
Option to sear the chicken breast in oil for a golden crust (3-5 minutes on each side) before moving forward. If not, place chicken on a skillet or baking sheet, and bake for 20 minutes, you'll know the chicken is done once the internal temp of the breasts has reached 165 F. Allow chicken to rest for 10 minutes before serving, and enjoy!
Notes
Nutritional information is for 1 chicken breast if you evenly divide the filling into 4 breasts: