Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
Blend or process bread into coarse crumbs. Transfer to a bowl with ham, apricots, onion and thyme. Mix in egg to loosely bind together.
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.
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.
Drizzle vegetables with balsamic vinegar. Serve chicken with vegetables.