- 2 whole chicken breasts (boned, skinned & split)
- 4 slices Swiss cheese
- 12 spears asparagus (blanched)
- 4 slices bacon (cooked, drained & cut in half)
- 4 Tbsp. seasoned dried bread crumbs
- 1/4 cup dry white wine
- 3 Tbsp. butter
- Salt & pepper to taste
- 4 blanched green onion tops
- Blanched carrot slices
Preheat oven to 375 degrees. Pound chicken breasts to flatten. Place 1 cheese slice over chicken breast. Place 3 asparagus spears in center of each. Place 2 half slices bacon to top. Sprinkle each with 1 tablespoon bread crumbs. Bring 2 sides of chicken together and secure with a wooden toothpick. Place seam side down in a buttered, 2 quart rectangular baking dish. Heat wine and butter in a small pan just to boiling. Pour over chicken. Sprinkle with salt and pepper. Bake, uncovered, 20-25 minutes or until chicken is tender. Before serving, tie blanched green onion top around each piece of chicken. Garnish with cilantro and carrot slices.
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