Asparagus Chicken

4 chicken breasts 2 rashers bacon 1 small onion 15 g butter 1/2 x 310 g asparagus cuts salt & pepper 1 egg 2 tbsp milk dry breadcrumbs 60 g butter, extra 2 tbsp oil Parsley Butter 125 g butter 1 tbsp chopped parsley 1 tbsp chopped shallots salt, pepper

Remove skin from chicken breasts. Carefully remove chicken meat from the bones, 8 individual pieces. Gently and lightly pound each chicken breast. Chop bacon finely; peel onion, chop finely. Saute onion and bacon in butter until onion is transparent, add drained and finely chopped asparagus, salt and pepper, remove from the heat, cool. Cut a pocket in each chicken breast, fill with asparagus mixture. Coat chicken lightly with flour, dip in combined beaten egg and milk, coat well with bread crumbs. Heat extra butter and oil in frying pan, add chicken, cook until golden brown on each side and cooked through. Allow approximately 3 min. cooking time on each side. Serve immediately with parsley butter. Parsley Butter Beat butter until smooth and cramy, add parsley, shallots, salt and pepper, beat well. Spoon mixture in a rough log shape about a quarter of the way down a sheet of greaseproof paper. Fold paper over roll, then with ruler push against the butter so that the mixture forms a smooth roll. Roll in the greaseproof paper. Refrigerate until firm. Cut into slices.

From one of my favorite Aussie cookbooks. This became a regular at home.....and always a crowd pleaser.