robinmay's wild rice and asparagus stuffed chicken or porkchops

pound out chicken breasts or pork chops till nice and thin then set aside

Saute the onions in pan with olive oil

once onions are starting to become tender add the asparagus garlic and 1/4 cup of wine Saute till asparagus are cooked but still have crunch

add rice mixture and cook for another or minute or two

salt and pepper to taste then set aside and let cool

after cool take one chop or breast at a time and spread a few spoon full of filling over it, covering the entire piece

roll meat up with filling inside and put in a greased baking pan, continue on with the rest of the pieces

in bowl combine soup nutmeg and 1/4 cup wine

pour soup mixture over the rolls

cover with foil and bake @350 for 45 min

uncover and bake.for 15 more

serve with sauce spooned over the top