Heat the oven to 375 degree Fahrenheit. Grease a baking tray and keep aside.

Pound the chicken breasts with millet to make it flat to the thickness of about ¼ inch.

Microwave the asparagus for 1-2 minutes to make it tender.

Take a big bowl and mix olive oil, mustard sauce, lemon juice, oregano, parsley, salt and black pepper.

On a flat chicken breast place asparagus spears, just enough that the roll can be formed.

Roll the chicken breast tightly around the asparagus, use toothpick to seal it.

Dip in the sauce mixture and roll in the bread crumbs.