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Category:  Recipes

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Baked Chicken Sandwich

By Wendy Kennedy

This takes longer than a regular sandwich but it's worth it!!

1 lb boneless, skinless chicken breasts, chopped finely (454 g)
1 tbsp flour (15 ml)
1/2 tsp salt (2 ml)
1/8 tsp pepper (.5 ml)
1/4 tsp onion powder (1 ml)
1/2 tsp chicken bouillon powder (2 ml)
1/8 tsp cayenne pepper (.5 ml)
3/4 cup milk (175 ml)
1/3 cup margarine or butter (75 ml)
16 slices of bread with the crusts removed
4 eggs
1/4 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. 



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