Wash and pat dry chicken with a towel and place on a clean chopping board.
Cut each chicken breast lengthwise to create pockets. Be careful not to cut all the way through. Place chicken breasts in a plastic zip top bag and set aside.
In a small measuring cup or bowl whisk all the marinade ingredients. Pour the marinade over the chicken breasts making sure they are coated in the marinade. Seal the bag and transfer to the fridge to marinate for at least 2-3 hours, turning the bag every few hours if possible. I usually keep mine overnight.
Preheat oven to 375 F.
Trim the asparagus and drizzle with ½ – 1 tbsp of olive oil, season with salt and pepper to taste.
Take the chicken breasts out of the bag and set them on an even surface. Open up each pocket in preparation for stuffing.
Stuffed chicken assembly – Lift the top flap of the chicken pocket, arranging 3 sprigs of asparagus and 2-3 slices of mozzarella on top. Close the chicken with 2-3 toothpicks. Add a slice of lime on top and set aside.
Melt two tablespoons of butter in a large skillet over medium-high heat. Once melted add stuffed chicken breasts to the pan and sear until each side has turned golden brown. 3-4 minutes maximum (medium to high heat).
Transfer to a baking sheet, arrange lime slices on top and bake for 25-30 minutes until chicken is cooked through. (Baking time will vary depending on the size of the chicken breast). Use a kitchen thermometer to test if the deepest part of your chicken has reached an internal temperature of 165 degrees F.
Remove the toothpicks and serve immediately, garnished with coriander, more lime slices, and side portions of a Cabbage and Cucumber Salad.