Preheat the oven to 400 degrees F.
Carefully cut the breast in half, butterflied, but leave the two sides connected.
Mix the Italian Seasoning, paprika, salt, pepper and garlic in a small bowl.
Place the chicken on a clean board and sprinkle with 1/4 of the seasoning.
Spread 1 tsp of the tomato paste over one side of the butterflied chicken breast.
Place a piece of Mozzarella cheese on each half of the chicken. Then add ¼ of a cup of the Parmesan cheese.
Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes on top of the mozzarella.
Roll the chicken over the asparagus, and tie the packet with 2 pieces of cotton twine. Twine works so much better than toothpicks in my opinion.
Heat the EVOO in a large cast-iron skillet over medium heat. Add the chicken and sear it until nicely golden brown on all sides, about 2-3 minutes per side.
Once the chicken is seared and browned, place the cast iron pan into the oven and bake the chicken for 15-20 minutes or until it is cooked through and no longer pick in the inside. You can also use a thermometer, and the chicken is done when it reaches 165 degrees F.
Plate this over a bed of arugula about 2 ounces per plate and sprinkle the basil over the top of the chicken. Add a few grilled tomato slices to each plate.