1 lb boneless, skinless chicken breasts, chopped finely (454 g) 1 tbsp flour (15 ml) ½ tsp salt (2 ml) 1/8 tsp pepper (.5 ml) ¼ tsp onion powder (1 ml) ½ tsp chicken bouillon powder (2 ml) 1/8 tsp cayenne pepper (.5 ml) ¾ cup milk (175 ml) 1/3 cup margarine or butter (75 ml) 16 slices of bread with the crusts removed 4 eggs ¼ cup water (60 ml) 2 cups crushed corn flakes (500 ml)
Brown chopped chicken in frying pan using
cooking oil spray.
Mix in flour, salt, pepper, onion powder, chicken
bouillon powder and cayenne pepper. Add milk
& stir until boiling & thickened.
Spread margarine/butter on outside of bread pairs.
Spread chicken filling on 8 slices of bread. Put other
8 slices on top to make sandwiches. Cut each sandwich
in half.
Beat eggs and water in a bowl. Dip sandwiches in egg,
then in cereal. Set on a greased cookie sheet.
Bake @ 325F (160C) for about 30 minutes or until browned.