Preparation:
Cut chicken breasts into strips about 1" wide. Place in smoker and smoke for approximately 1 hour.
Dredge in a the mixture of garlic salt, paprika, chili powder and flour. Brown strips in 3 tbs. of butter. Add white wine, cover, and simmer for approximately 20 minutes until tender. Cool.
Wrap each piece of chicken in strips of thinly sliced baked ham. Skewer with cocktail picks. Wrap and carry in a cooler to the picnic.
Source: Luhr-Jensen |
