Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in mozzarella, panko, Italian Seasoning, salt, and pepper.

Lightly oil a baking sheet (or spray with nonstick cooking spray). Pat chicken dry with paper towels. Season with salt and pepper; place on one side of prepared sheet. Mound mozzarella mixture onto tops of chicken, pressing firmly to adhere (no need to coat the undersides). Roast on top rack until crust is lightly browned, 10-15 minutes (you’ll add the asparagus then).

Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and cover to keep warm. While potatoes cook, place bacon in a large, dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate.

Once crust is lightly browned, remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second baking sheet; roast on middle rack.) Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

Meanwhile, zest and quarter lemon (for 4 servings, zest 1 lemon; quarter both). Finely dice tomato. Pick parsley leaves from stems; discard stems and thinly slice leaves. Thinly slice chives. In a small bowl, combine tomato, herbs, juice from 2 lemon wedges (4 wedges for 4), and a drizzle of olive oil. Taste and season with salt and pepper.

Mash potatoes with 2 TBSP butter (3 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Chop bacon into bite-size pieces; stir half into potatoes. Season with salt and pepper. Top asparagus with lemon zest to taste. Divide potatoes, asparagus, and chicken between plates. Top chicken with bruschetta and potatoes with remaining bacon. Serve with remaining lemon wedges on the side.