Instructions: Filling:
Dice onion and bacon. Drain and chop asparagus.

Melt butter in a pan and saute onion and bacon gently or 2-3 minutes. Add asparagus, season, remove from heat and cool.

To assemble:
Cut a pocket in each chicken breast, fill with asparagus mixture. Fold chicken back over to enclose filling.

Coat chicken breasts lightly in flour, dip in combined beaten egg and milk, and coat well in breadcrumbs.

Heat extra butter and oil in a large frying pan, add chicken, and cook gently until golden brown on each side. Allow about 3-4 minutes on each side.

Remove from pan and drain off excess oil with kitchen paper.

Serve with Hollandaise sauce and sauteed squash and snowpeas.

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