Asparagus Stuffed Chicken

Pound chicken breasts to an even 1/4 inch thickness and set aside. Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Drain, rinse with cold water; then pat dry. Cut asparagus from tip down stalk into 3 inch lengths. Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long. Set aside. Combine bread crumbs, parmesan and pine nuts in a bowl. In another bowl beat eggs with a fork.

Season chicken breasts with salt and pepper. Place a stick of colby and an asparagus spear next to one long edge of each breast.

Roll breast around ingredients tucking in ends to form a neat package. Secure with a toothpick. Dip each piece in egg and then in breadcrumb mixture. Make a double coating by dipping again into egg then crumbs. Place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees F.

While the chicken is baking combine pesto and cream in a small saucepan. Bring to a boil and reduce 2 minutes until lightly thickened. Serve pesto cream sauce over chicken.