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.