|Skinless boneless chicken||6 Large (Preferably Chicken Breasts)|
|Cooked bacon||1 Pound (Or Any Meat Desired)|
|Milk||1⁄2 Cup (8 tbs)|
|Ritz crackers||100 Gram, crushed (A Roll)|
|Taco seasoning||1 Cup (16 tbs)|
|White cheese slices||6 (Jack Swiss Etc)|
Grease the muffin tin with olive oil.
Blend well the egg and milk together.
Mix taco seasoning and the crushed Ritz crackers in a bowl.
Make chicken breasts into flat slices. Press in the middle of each slice, bacon and a slice of cheese.
Fold in the outside ends of chicken breast toward the middle, so as to form a ball.
Dip it in the egg-milk mixture then roll in the cracker crumbs.
Place then open side down into muffin tin.
Sprinkle each ball with the remaining crumb mixture and spray with olive oil.
Bake at 375 for 40 minutes.
When it is just about 10 minutes to complete baking, once again spray again with olive oil.
Bake until the chicken pops right out, in a nice round shape.