Slice the chicken breasts almost all the way in half, but keeping them still intact, so that each can chicken can fold open. Sprinkle the Italian seasoning, garlic powder and a pinch of salt on the inside of each breast (no need to measure.) Sprinkle just the Italian seasoning on the outside of the chicken breasts.
Spread 1 tsp of the honey mustard all over the inside of each chicken breast. Lay a slice of provolone over top of the each chicken, followed by 2 asparagus spears. Fold the chicken over and secure with tooth picks if needed.
Heat the oil up on medium heat in a large, oven-safe pan. Place the chicken in and cook until golden brown, about 2-3 minutes. Flip and repeat on the other side.
Cover the pan with tinfoil and bake until an instant read thermometer inserted in the chicken breast reads 165 degrees, about 15 minutes.