In a large bowl, toss the bread with the garlic, shallot, thyme, salt, and olive oil.  Turn onto baking sheet and bake at 350 for 15 minutes or until golden and crunchy.  In a cold skillet, pour in a splash of olive oil, splash of water, and a pinch of salt.  Turn heat up and stir in asparagus.  Cover, wait about a minute, then add the peas.  Cover for another minute, then add the spinach.  Cover and cook another 30 seconds just until the spinach begins to wilt.  Pur the bread crumbs in a large bowl and pour asparagus mix with all the pan juices over the top of the bread.  Toss with basil and chicken.