Gently pound each chicken breast. Sauté onion and bacon in butter until onion is transparent, add drained and finely chopped asparagus, s & p. Cut a pocket in each chicken breast, fill with asparagus mixture. coat chicken breasts lightly with flour, dip in combined beaten egg and milk, coat well with breadcrumbs. heat extra butter and oil in large frying pan, cook chicken until golden brown on both sides and cooked through; allow at least 3-5 minutes cooking time on each side. Serve immediately with Parsley butter.

Beat butter until smooth and creamy, add parsley, shallots, s & p, beat well. Spoon mixture in a rough log shape about a quarter of the way down a sheet of greaseproof paper. Fold paper over roll, then with ruler push against the butter so that the mixture forms a smooth roll. Roll in the greaseproof paper, refrigerate until firm. Cut into slices.