Preheat oven to 350 degrees. Spray an 8-inch oven proof baking dish with non-stick spray.
In a large oven-safe skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Flatten each chicken breast to 1/4-in. thickness.
Spread mustard over one side of each chicken breast.
Down the center of each, place a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks.
Prepare your breading stations by having separate shallow bowls for flour and eggs. In a third shallow bowl combine the Panko bread crumbs and Parmesan cheese.
Dip chicken in the flour, egg, then bread crumb mixture.
In a large skillet, on medium-high, heat the butter and olive oil till hot. Then brown each chicken piece on all sides.
Transfer the browned chicken breasts to the prepared 8-inch baking dish.
Add chicken broth to skillet, stirring to loosen browned bits from pan. Pour chicken broth over chicken.
Bake at 350 degrees for 20-25 minutes or until done.