robinmay's wild rice and asparagus stuffed chicken or porkchops

1. 1

   pound out chicken breasts or pork chops till nice and thin then set aside

2. 2

   Saute the onions in pan with olive oil

3. 3

   once onions are starting to become tender add the asparagus garlic and 1/4 cup of wine Saute till asparagus are cooked but still have crunch

4. 4

   add rice mixture and cook for another or minute or two

5. 5

   salt and pepper to taste then set aside and let cool

6. 6

   after cool take one chop or breast at a time and spread a few spoon full of filling over it, covering the entire piece

7. 7

   roll meat up with filling inside and put in a greased baking pan, continue on with the rest of the pieces

8. 8

   in bowl combine soup nutmeg and 1/4 cup wine

9. 9

   pour soup mixture over the rolls

10. 10

    cover with foil and bake @350 for 45 min

11. 11

    uncover and bake.for 15 more

12. 12

    serve with sauce spooned over the top

* Per serving · 4 servings · Values may vary.