Heat a large nonstick skillet over medium to medium high heat with 2 tablespoons EVOO.

Season both sides of the chicken with salt and pepper. Dump the cheese onto a plate, and press the chicken into the cheese on both sides.

Add the chicken to the hot skillet, allowing to cook a full 6-7 minutes. Do not touch.

After 7 minutes, turn and cook the chicken 5-6 minutes more.

While the chicken is browning, heat another large skillet over high heat with the remaining EVOO.

Add mushrooms and season. Brown the mushrooms for 3 minutes, add onion and garlic.

Cook for 2 minutes, stirring occasionally. Add the asparagus, tossing to combine.

Add the sherry vinegar and continue to cook until the skillet is almost dry, about 1 minute.

Add the chicken stock and cherry tomatoes and cook for 3 minutes or until the asparagus is tender.

Add parsley, tossing to coat.