Chicken and Wild Rice Roll

8 boneless, skinless chicken thighs
Salt and pepper to taste
2 tablespoons chopped green onions
2 tablespoons butter or margarine
1 cup cooked wild rice
1/2 cup shredded carrots
1/4 cup chopped pecans
1/2 cup soft bread crumbs
1 (15 ounce) can Green Giant Asparagus
    Spears, drained ( I use fresh)

Apricot Glaze
1 (12 ounce) jar apricot preserves
2 tablespoons lemon juice
1 tablespoon butter or margarine

In medium saucepan, combine glaze ingredients. Bring to a boil, reduce heat and simmer 10 minutes; set aside.

Preheat oven to 350 degrees F.

Pound chicken to 1/8-inch thickness. Sprinkle with salt and pepper and set aside.

In small skillet, saut