Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
Prepare stuffing mix as directed on package; set aside.
In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
Bake for 40 minutes, or until the chicken is browned and juices run clear.
Meanwhile, prepare the sauce that will accompany this delicious dish.
White Wine Sauce:.
Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).