2 1/2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon ground black pepper, divided
1 large onion, finely diced
2 pounds chicken breasts
1 teaspoon celery salt
1/4 teaspoon dry mustard, divided
1/4 teaspoon ground ginger
2 eggs
1/4 cup chicken broth
1/4 cup distilled white vinegar
1 cup crushed cornflakes cereal
Heat oil in an 8x8 inch bake dish or skillet over medium heat. Stir in salt, pepper, onion and 1 pound of chicken. Reduce heat to low, cover dish and let cook 20 minutes, stirring occasionally.
Heat remaining oil in dish or skillet to medium-high. Fry onion and celery salt in 2 tablespoons of the celery salt; remove from heat and stir into sauce. Season with dry mustard, ginger and eggs. Reduce heat to medium-low; cook 5 minutes, stirring occasionally.
Stir chicken into sauce and stir in broth, vinegar, cornflakes and cornflakes cereal. Pour over chicken, covering completely.
Bake uncovered in preheated oven for 30 minutes, turning once.