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1
In a frying pan, cook bacon until almost crispy.
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2
Steam asparagus tips for 3 minutes.
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3
Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, 1 at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4-inch thickness.
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4
Preheat oven to 350 degrees F.
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5
In 3 separate bowls place: flour, eggs, beaten and bread crumbs.
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6
Line the 3 bowls in a row.
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7
Complete the following procedure for each portion:
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8
Take 1 flattened chicken breast, season with salt and pepper.
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9
Lay 2 strips of bacon side by side, on the top side of the chicken breast.
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10
Place 3 asparagus tips crosswise at 1 end and top with 1 tablespoon butter.
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11
Starting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.
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12
Dip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step.
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13
Place in a shallow pan with the seam on the bottom.
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14
Place 1/4 tablespoon butter on top of each piece of chicken.
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15
Bake for approximately 20 minutes, or until cooked throughout.
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16
Towards the end, baste with pan drippings.
