Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add asparagus and season with salt and pepper. Cook for 5 to 6 minutes turning halfway through. Add garlic and stir to coat. Cook until asparagus is slightly browned 2 to 3 minutes more. Remove from heat.
Step 3
Slice chicken breasts partially in half lengthwise to create a pocket in each. Season the insides with salt pepper and lemon zest. Fill each chicken breast with 4 asparagus stalks and 2 slices provolone cheese. Enclose the filling and use toothpicks to hold chicken closed.
Step 4
Mix salt pepper garlic powder and paprika together in a small bowl. Use to season the outside of the chicken.
Step 5
Heat remaining olive oil in the same skillet over medium-high heat. Sear chicken breasts until golden brown 3 to 5 minutes per side. Transfer chicken to a baking dish.
Step 6
Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C) about 20 minutes.
Step 7
Meanwhile combine 2 cups chicken broth and quinoa in a saucepan over medium heat. Bring to a boil. Reduce heat to low cover and simmer until broth is absorbed about 15 minutes.
Step 8
Transfer chicken to a serving plate and cover with aluminum foil to keep warm.
Step 9
Melt butter in the same skillet over medium-high heat. Add shallot and cook until tender but not browned about 6 minutes. Stir in wine and remaining chicken broth and bring to a boil. Reduce heat and simmer for 3 minutes. Whisk in flour and season with salt and pepper. Continue whisking without boiling until sauce is thick enough to coat the back of a spoon about 5 minutes. Stir in parsley and serve over chicken and quinoa.