Prep: Preheat oven to 425 degrees and place oven rack in middle position. Line a sheet pan with foil. Mix the seasoning with the crushed pork rinds. Trim the vegetables if needed.
Marinated Vegetables: Mix the ingredients for the vegetable marinade. Put asparagus, mushrooms and tomatoes into a shallow container and toss with the marinade.
Chicken: Slice the ham into 1 centimeter - 1/2 inch strips. Thinly slice about 2 ounces of the cheese and grate the rest. Season the chicken breasts with salt and pepper on all sides. Make 6 deep cuts in each chicken breast. Stuff the strips of ham into each cut in each breast. Next, put a piece of cheese into each cut. Smear a teaspoon of mustard on each breast. Divide the shredded cheese among the chicken, sprinkling on top. Sprinkle with the seasoned pork rinds.
Sheet Pan: Arrange the chicken so that there is room for the vegetables. I grouped my asparagus together, my mushrooms together and my tomatoes together. Lightly salt and pepper the veggies and chicken on the pan.
Bake: Bake the chicken for 20-30 minutes or until the chicken is cooked through (160 degrees on an instant read thermometer).
Serve: Divide the chicken and vegetables among four plates.