3 pounds boneless Chicken Breasts

1 cup ground fully cooked Ham

25 - 30 Cheddar Cheese cubes (1/2 inch cubes)

1 pound sliced Bacon

2 - 3 tablespoons Oil

1 cup Chicken Broth

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

Pound chicken breast to flatten to 1/4 inch thickness, cut into 1 1/2 inch strips. Spread each strip with 1 teaspoon of ham. Place a cheese cube on the end of each strip and roll up. Cut each strip of bacon in half width wise. Wrap a strip of bacon around each roll and secure with a toothpick.

In a large skillet, cook roll-ups in oil on medium heat until the bacon is crisp, about 10 minutes turning often. Add the chicken broth, salt and pepper and bring to a boil. Reduce heat. Cover and simmer for 10 - 15 minutes or until chicken juices run clear. Serve warm. Refrigerate leftovers.

Makes 25 - 30 appetizers.

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28 Cherry Tomatoes
7 strips Bacon, cooked and crumbled
1/2 cup Mayo (I only use Hellman's)
1/3 cup Green Onions, chopped
3 tablespoons Celery, finely chopped
2 tablespoons Fresh Parsley, minced

Cut off a thin slice from the top of each tomato. Scoop out and discard the seeds, turn tomatoes over onto a paper towel to drain. In a small bowl mix together bacon, mayo, onions, celery and parsley. Spoon into the tomatoes, cover and refrigerate for at least 2 hours.

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