6 - 12 boneless breasts of chicken, slightly pounded
2 eggs, slightly beaten
Bread crumbs, enough to coat chicken
1 can asparagus (optional)
2 sticks butter, melted in sauce pan
2 tbsp. honey
6 tbsp. white wine

For sauce, combine butter, honey and white wine; stir until blended. For dinner, dip chicken in egg and coat with bread crumbs. Roll up and place seam side down in baking dish. For variety, place a stem of asparagus inside each roll up. Pour butter sauce over the rolled chicken and bake at 350 degrees for 1 hour. Don't over do. As an appetizer, allow to cool and slice to firm pinwheels. Serve flat on a tray with a creamy ranch salad dressing. Serves 6 to 12.