Roxy
New member
Chicken Poppers:
3 lbs. Boneless Skinless Chicken Breasts
1 Cup Ground Fully Cooked Ham
25-30 Cubed Cheddar Cheese-(1/2-in. Cubes)
1 lb. Sliced Bacon
2-3 T. Crisco Extra Virgin Olive Oil or Canola Oil
1 Cup Chicken Broth
1/2 Tsp. Salt
1/2 Tsp. Pepper
Flatten chicken to 1/4-in. thickness; cut into 1-1/2-in. strips. Spread each chicken strip with 1 tsp. ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise. Wrap each around chicken roll-up; secure each with a toothpick.
In a large skillet, cook roll-ups in oil until bacon is crispy, about 10 minutes. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear.
Serve with your favorite Dipping Sauce.
3 lbs. Boneless Skinless Chicken Breasts
1 Cup Ground Fully Cooked Ham
25-30 Cubed Cheddar Cheese-(1/2-in. Cubes)
1 lb. Sliced Bacon
2-3 T. Crisco Extra Virgin Olive Oil or Canola Oil
1 Cup Chicken Broth
1/2 Tsp. Salt
1/2 Tsp. Pepper
Flatten chicken to 1/4-in. thickness; cut into 1-1/2-in. strips. Spread each chicken strip with 1 tsp. ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise. Wrap each around chicken roll-up; secure each with a toothpick.
In a large skillet, cook roll-ups in oil until bacon is crispy, about 10 minutes. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear.
Serve with your favorite Dipping Sauce.