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Rach's protein-packed riff on the ooey-gooey classic French sandwich delivers the same cheesy goodness but minus the gluten.
Prepare a large bowl of ice water. In a large skillet, bring a couple of inches of water to a boil. Salt the water and add the asparagus. Cook until crisp-tender, 2-3 minutes. Add to the ice water and let cool. Drain and pat dry.
Season the chicken with salt, pepper, and herbes de Provence. Heat a large skillet over medium-high. Add 1 tablespoon oil, one turn of the pan. Add 2 pieces of chicken. Cook, turning occasionally, until browned and cooked through, 6 to 7 minutes. Transfer to a baking sheet. Repeat with the remaining 1 tablespoon oil and chicken.
From Rachael Ray Every Day, May 2018.