|Whole chicken breasts||2|
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
|Stalk celery||1 , finely chopped|
|Green onions||2 Small, finely chopped|
|Soft bread crumbs||1 Cup (16 tbs) (250 Milliliter)|
|Poultry seasoning||1⁄2 Teaspoon (2 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Melted butter||15 Milliliter (1 Tablespoon)|
Split chicken breasts; remove skin and bones and flatten each half with a mallet.
Cook asparagus in boiling water for three minutes; drain and set aside.
Melt butter in a frying pan.
Saute celery and onion until soft.
Stir in remaining ingredients except asparagus.
Divide frypan mixture among chicken breasts and spread to cover each.
Place three spears of asparagus across one end of each breast and roll up carefully.
Brush with melted butter and sprinkle with paprika.
Bake, seam side down on a rack in a shallow baking pan at 325F (160C) for 40 minutes.