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CRISPY CHICKEN WITH ASPARAGUS SAUCE

Ingredients: 4 Skinless boneless breast halves, or eight boneless chicken thighs 1 Fine dry bread crumbs 1/2 Cup(s) Dry bread crumbs 1 Tablespoon(s) White wine 1 Can(s) Cream of Asparagus Soup 1/3 Cup(s) Ham;Cut into Julienne Strips 1/3 Cup(s) Water Hot cooked rice w/ parsley Directions: 1. In pie plate, dip chicken into egg; coat with bread crumbs. 2. In skillet over medium low heat, in hot oil cook chicken 15 minutes, or until browned on both sides and no longer pink. Remove; keep warm. 3. In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with hot rice.
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