2 boneless chicken breasts
1 can asparagus
1 egg, beaten
1/2 c. bread crumbs
2 c. white wine
1 garlic clove

Cut chicken in half, you now have 4 strips. Dip in beaten egg, then in bread crumbs. Drain asparagus and place 3 or 4 stalks on each piece of chicken (repeat for all). Slice cheese thin and place on top of asparagus. Roll chicken and secure with toothpick. Pour 2 cups dry wine over chicken. Crush garlic and sprinkle over chicken. Cook for about 45 minutes (covered with foil) in a preheated 325 degree oven. Serve with rice or noodles.