Wash the chicken breast fillets, pat dry, and cut each in half. Wrap each piece with Black Forest ham and place them side by side in a large baking dish.
Heat the Cremefine in a saucepan over medium heat until warm. Add the processed herb cheese and let it melt, stirring occasionally. Season with a pinch of pepper and a pinch of nutmeg. Do not add salt, as the ham provides enough.
Pour the sauce over the chicken fillets. Bake in a preheated oven at 200 °C (392 °F) for 30 minutes.
While the chicken bakes, peel the asparagus and cut off the ends. Bring as little water as possible to a boil in a saucepan, add 1 teaspoon salt and 2 teaspoons sugar. Add the asparagus and simmer over medium heat for approximately 10 minutes, depending on thickness. Test doneness by lifting a spear with a fork—it should bend slightly at the tip but not sag; if it stays rigid, cook longer.
Serve the chicken with sauce and asparagus, accompanied by fresh white bread or potatoes.
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