2 pounds skinless, boneless chicken breast halves
2 cups unsalted butter, melted
1/2 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
6 slices cooked ham, diced
2 large russet potatoes
1 cup chopped cooked bacon
1 cup chopped onion
1 cup shredded Cheddar cheese
Preheat an outdoor grill for high heat, and lightly oil grate.
Melt butter in a large saucepan over medium heat. Stir in chicken, and cook, stirring, until lightly browned. Stir in broth, and cook, stirring constantly, until chicken is no longer pink inside. Remove from heat and stir in chicken, stirring occasionally, until liquid is absorbed.
Place bacon in a large bowl. Fold the potatoes and ham into the skillet. Spoon half of the chicken mixture into the bottom of a small bowl. Brush cornstarch over poultry, and dredge in cheese. Layer mixture with remaining chicken mixture, tomato sauce and ham mixture.
Place on the prepared grill. Grill uncovered 6 to 10 minutes per side, or until internal pork temperature reaches 145 degrees F (63 degrees C). Top with bacon and onions, and serve while still warm.
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