Chicken breasts, 5-6
Asparagus, fresh or canned
Slivered almonds
Apricot preserves
Milani 1890 French dressing
1 pkg. Lipton onion soup

Roll out chicken breasts, steam or microwave fresh asparagus briefly or used canned asparagus. Put about 3-4 on breast with handful of slivered almonds. Roll each breast and put flat side down in baking pan. Marinate overnight with apricot preserves (1 heaping tablespoon on each breast), drizzle jar of Milani 1890 French dressing over breast and sprinkle package of Lipton onion soup over them. Cover with tin foil. Remove pan from refrigerator about an hour before baking at 350 degrees for 1 hour, covered. Uncover and cook another 15-20 minutes.