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.