4 Servings
For Rub:
| 2 tsp | Tone’s® Lemon Pepper |
| 1 tsp | Tone’s® Red Crushed Pepper |
| 1 tsp | Tone’s® Oregano |
| 1/4 tsp | Tone’s® Ground Black Pepper |
| 1 tsp | Tone’s® Granulated Garlic |
Mix together and set aside.
| 4 | 6-oz Boneless Chicken Breasts |
| 2 | 12-in loaves French Bread |
| 1-1/3 Tbsp | olive oil |
| 8 oz | smoked ham |
| 16 pieces | medium asparagus |
| 6 oz | Parmesan Cheese |
| 8 oz | mayonnaise |
1. Cut each chicken breast in half, length-wise. Season each half with your spices and set aside.
2. Trim the asparagus and toss them in 1 teaspoon of olive oil and ½ teaspoon of your spice mixture in a container. Set aside.
3. Heat 1 tablespoon of olive oil in a pan on medium-high. Add chicken breasts and cook until golden brown. Remove chicken and add asparagus, and cook until asparagus is still crisp.
4. Split French Bread in half, spread mayo and top with ham, then asparagus, chicken, and Parmesan Cheese.