2 whole chicken breasts

1 cup soft bread crumbs

12 asparagus spears

½ tsp. poultry seasoning

2 tbs. butter or margarine

½ tsp. salt

1 celery stalk, finely chopped

1 tbs. melted butter

2 green onions, finely chopped

paprika

Split chicken breasts; remove skin and bones and flatten each half with a mallet. Cook asparagus in boiling water for 3 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. Bakes seam-side down on a rack in a shallow baking pan at 325 F. for 40 minutes. Serve hot or cold.