• 2 large eggs, beaten
• 1/4 C. milk (mixed with eggs)
• 6 boneless, skinless and pounded chicken breasts
• 1 6-8 oz. container herbed garlic cheese spread container
• 1 1/2 C. (or more) seasoned bread crumbs

Dip chicken in egg and milk mixture. Stuff 1 spoonful of cheese spread in each breast, lay 2 asparagus spears over cheese spread, and roll up. Roll in bread crumbs, covering entire outside of chicken. Place in glass baking dish, not too close to each other. Sprinkle with fresh ground pepper and salt over chicken, if desired. Bake for 35 minutes in a 350 degree oven or when cheese stuffing bubbles out.

Variation: While cooking, pour white wine over chicken, will keep the chicken very moist and makes a wine/cheese sauce to serve over chicken.