Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
2
Blend or process bread into coarse crumbs. Transfer to a bowl with ham, apricots, onion and thyme. Mix in egg to loosely bind together.
3
Place chicken, in a single layer, on oven tray. Brush top and sides with mustard. Press crumb mixture all over the top and sides of chicken. Bake for 10 minutes.
4
Toss mushrooms, tomatoes, asparagus, corn and oil in a medium bowl; season with pepper. Bake the vegetables with the chicken for a further 15 minutes or until chicken is just cooked through and crust is golden brown.
5
Drizzle vegetables with balsamic vinegar. Serve chicken with vegetables.