Preheat the oven to 400 degrees and heat the cast iron skillet.

On a cutting board, cut off the stalks off of the asparagus then rinse and lay them on a paper towel to dry.

Take one of the chicken breasts and with a sharp knife, start at one side of the breast and slowly cut through the breast. However, do not cut all of the way through the side. You want to be able to open the chicken and close it like a book. You are basically butterflying the chicken.

Open up the breast and using a meat mallet, pound the chicken breast until it's the same thickness all over the breast. Add the seasonings and season the inside of the breast thoroughly. Lay one slice of cheese down then the asparagus.

Fold over the chicken. You can secure it if you want with a toothpick, however, it's not necessary. Season the tops of the chicken at this time.

Add approximately 2 tablespoon of oil into your pan and add in the chicken. Sear each side of the chicken approximately 3 to 5 minutes on each side.

Then place the oven proof skillet into the oven and let the chicken thoroughly cook for 20 - 30 minutes.

Remove from the oven and enjoy!