1 pound chicken strips
5 slices bacon
1 teaspoon salt
3/4 and 1/4 cup shredded Cheddar cheese
Cut the chicken strips into 1/2 inch cubes. Grate bacon and salt into strips. Tie the strips with aluminum foil. Place chicken in the bottom rack of the form. Add the cheese and split. Press of bacon grease over the chicken. Add more bacon grease if needed to help the bacon grease stick. Shape into 8 large drumettes (makes 8). Place on a large serving plate. Cover and refrigerate in refrigerator 30 minutes.
In a small bowl, smash the eggs and bacon strip, filling to reach 1/2 inch thickness. Place drumettes on top of chicken. Roll drumettes in breaks of cheese if one exists. Place on serving plate that paper towels over them. Spoon gravy over chicken breast portion. Cut into 4 portions (imagine 8 pieces). Serve drumettes soft and discolored.
I absolutely love this recipe. I butterflied my pork steaks and caramelized them on the grill. Awesome!