195g (1 1/2 cups)rice crumbs
50g (1/3 cup) plain flour
2 egg whites
4 (about 180g each) single chicken breast fillets
1 tsp olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
100g sliced prosciutto, excess fat trimmed, coarsely chopped
100g button mushrooms, thinly sliced
1 x 375ml can light & creamy evaporated milk (Nestle Carnation brand)
Salt & freshly ground black pepper
2 bunches asparagus, woody ends trimmed, cut in half diagonally

Preheat oven to 200°C. Place crumbs and flour on separate plates. Place the egg whites in a bowl and whisk until frothy. Coat a piece of chicken in flour and shake off any excess. Dip in egg white, then crumbs, pressing firmly to coat. Place on a non-stick baking tray. Repeat with remaining chicken, flour, egg white and crumbs.
Bake in preheated oven for 15 minutes or until goldenbrown and cooked through. Remove from oven.
Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until soft. Add the prosciutto and mushroom and cook, stirring, for 5 minutes or until golden. Add milk and bring to the boil. Reduce heat to mediumlow and simmer, uncovered, for 5 minutes or until sauce thickens. Taste and season with salt and pepper.
Cook the asparagus in a medium saucepan of salted boiling water for 2 minutes or until tender crisp. Drain.
Slice chicken and divide among plates. Spoon over the sauce and serve with asparagus.