In a frying pan, cook bacon until almost crispy.
Using a mallet, or other blunt instrument, flatten chicken breasts by
placing them 1 at a time, between 2 sheets of wax paper or plastic
wrap, and pound to 1/4-inch thickeness.

Preheat oven to 350 degrees F.

In 3 separate bowls; place flour, eggs, beaten and bread crumbs. Line
the 3 bowls in a row.

Complete the following procedure for each portion.
Take 1 flattened chicken breast, season with salt and pepper. Lay 2
strips of bacon side by side, on the top side of the chicken breast.
Place 3 asparagus tips crosswise at 1 end and top with 1 tablespoon of
butter.

Starting at the end with the asparagus, roll up chicken like a carpet
around the bacon, butter and asparagus, and tuck in the loose ends
underneath.

Dip rolled chicken in the flour, then the egg, and then the bread
crumbs, covering thoroughly at each step. Place in a shallow pan with
the seam on the bottom. Place 1/4 tablespoon butter on top of each
piece of chicken. Bake for approximately 20 minutes, or until cooked
throughout. Towards the end, bast with pan drippings.