Preheat your oven to 350 degrees F.

Cut the breasts into 2 filets – lay them flat on the cutting board, press your palm down on top and cut them in half the long way.

Lay the filet on a cutting board, with some cling wrap over it and pound them just to make them even.

Season with the salt and pepper, or Cavenders.

Take your knife and make a shallow cut across the filet about half way, this will help them fold easier.

Mix the mayo and mustard together, and spread a Tbsp across each filet.

Lay a thin slice of ham on each filet, you will likely have to cut them in half the long way to fit.

Sprinkle each breast filet with shredded mozzarella and parsley.

Lay a slice of tomato towards the end of each fillet, and then 3-5 spears of asparagus.

Fold the filets up and over the stuffings, and lay then place them in a sprayed, shallow baking dish.

Spread the remaining mayo/mustard over the tops of the folded breasts.

Sprinkle the remaining cheese over the top.

Mix the bread crumbs and parmesan and then sprinkle over the top

Bake at 350 degrees F for 45 minutes.

Oil and season the remaining asparagus spears, and roast them in the same over for the last 25 minutes.

Serve over pasta or egg noodles with the remaining asparagus on the side.