Season each chicken breast on both sides with salt, pepper, garlic powder, and rosemary, keeping in mind that the prosciutto adds some saltiness, so you’ll want to use less salt than usual.
Wrap each chicken breast with prosciutto. You’ll likely need two slices for each one.
Heat up an oven-proof skillet that’s big enough to fit all the chicken breasts in a single layer (I used a 14″ pan) over medium high heat. Add the oil, then add the chicken breasts. Sear for 3 minutes until the prosciutto is golden brown, then flip and cook for another 3 minutes on the other side.
Move the chicken from the pan to a plate, then add the asparagus. Season with a pinch of salt and cook for 2 minutes, tossing often. Add the chicken back to the pan, nestling it between the asparagus spears.
Pop the pan into the oven and cook for 15 minutes, until the internal temperature of the chicken is 165 degrees F. Serve and enjoy!
The cook time depends quite a bit on how thick the chicken breasts are. Make sure not to use monstrous ones, as they may take too long to cook.