Instructions: Preheat oven to 375 degrees. Rinse the chicken and pat dry.

Place each breast half, boned side up, between two pieces of plastic wrap.

Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle about 1/4" thick. Remove the plastic wrap andset aside.

In a mixer bowl, beat together until light and fluffy the cream cheese, 1/4 teaspoon seasoned salt, 1/8 teaspoon garlic powder and a dash of red pepper

(if you like). Gently fold in the chopped asparagus and crabmeat. Divide the filling evenly among the chicken breasts, placing it in the center of each breast.

Fold in the bottom and sides of each breast. Roll up the breasts, jelly-roll style, and secure them with toothpicks.

Place the rolls in a 2-quart rectangular baking dish. Pour the melted butter over the chicken. Sprinkle with additional seasoned salt and garlic powder. Bake for 25 minutes, or until the chicken is tender and no longer pink.

Meanwhile, cook the rice mix according to the package directions. In a small saucepan, combine the condensed soup and the milk; heat through.

Serve the baked chicken over the rice mixture. Spoon the soup mixture over all.

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