8 boneless chicken breasts
1 tsp. salt
2 tbsp. butter
1 (14 oz.) can artichoke hearts, drained & cut into 1/4ths
8 slices bacon, crispy fried & crumbled
Fondue Sauce
Paprika
1/3 c. all-purpose flour
1/4 tsp. pepper
2 tbsp. vegetable oil

Mix flour, salt and pepper; coat chicken with flour mixture. Heat butter and oil over medium heat in a skillet until butter is melted. Cook the chicken until light brown. Arrange chicken in an ungreased rectangular baking dish, 13 x 9 x 2 inches. Place artichokes on chicken, sprinkle with bacon. Prepare fondu sauce; pour over bacon, sprinkle with paprika.

FONDUE SAUCE:

3 tbsp. butter
Dash of ground nutmeg
3 tbsp. all-purpose flour
1 1/2 c. milk
1/4 tsp. salt
1/3 c. dry white wine
Dash of pepper
1 1/2 c. Swiss cheese, shredded

Heat butter in 1 1/2 quart saucepan until melted. Blend in flour, salt, pepper and nutmeg. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Stir in milk and wine. Heat, stirring constantly, bring to a boil and stir in Swiss cheese.