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.
4 each large chicken breasts -- skinned and boned
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 cup flour
2/3 cup white wine
1/2 pound thin sliced baked ham