CHICKEN BUNDLES WITH ASPARAGUS AND BACON

4 skinned and boned chicken breast halves
4 slices Swiss cheese, (1 ounce each)
12 spears fresh asparagus, blanched
4 slices cooked bacon, cut in half
4 tablespoons seasoned bread crumbs
1/4 cup dry white wine
3 tablespoons butter
Salt and pepper
4 green onion tops, blanched
Fresh cilantro sprigs
Carrot slices, blanched

Preheat oven to 375 degrees. Pound chicken breast halves to flatten. Place 1 slice cheese over each chicken breast. Place 3 asparagus spears in center of each. Place 2 half slices bacon on top of asparagus. Sprinkle each with 1 tablespoon bread crumbs. Bring two sides of chicken together, overlapping slightly. Secure with a wooden pick. Place seam side down in buttered 2-quart rectangular baking dish.
Heat wine and butter in a small saucepan just to boiling. Pour over chicken. Sprinkle with salt and pepper. Bake, uncovered, 20-25 minutes or until chicken is tender. Just before serving, tie blanched green onion top around each piece of chicken. Garnish with cilantro sprigs and carrot slices. Serves 4.