Trim woody ends off asparagus and slice into ¼" pieces (leave tips intact). Peel and slice potatoes into thin rounds. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes to hot pan. Cover, and cook until slightly tender, 3-5 minutes. Uncover, and add asparagus, seasoning blend, and a pinch of salt and pepper. Stir occasionally until asparagus is lightly charred and tender, but still crisp, 2-3 minutes. Stir in cream cheese, ¼ cup water, and a pinch of salt. Bring to a simmer. Once simmering, remove from burner.

Place half the potato-asparagus mixture into prepared casserole dish. Top evenly with half the cheese and half the panko. Repeat layering with remaining potato-asparagus mixture, cheese, and panko. Reserve pan; no need to wipe clean. Bake in hot oven until cheese is melted and potatoes are tender, 17-19 minutes. While gratin bakes, cook chicken.

Return pan used to cook gratin to medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil.

Plate dish as pictured on front of card, topping chicken evenly with mayonnaise and crispy red peppers, pressing gently to adhere. Drizzle chicken with balsamic glaze. Bon appétit!