4 skinless, boneless chicken breast halves
1 cup crushed cornflakes cereal
1 cup coarse flour
1 (3 ounce) package cream cheese
1 (16 ounce) can canned chicken broth
1 (10 ounce) can sliced mushrooms, drained
1 tablespoon cream of vegetable oil
1 (8 ounce) package frozen mixed vegetables, thawed
1 cup frozen whipped topping, thawed
1 small tomato, sliced
1 green bell pepper, sliced
2 eggs
Place chicken in shallow baking dish. Pour cornflake mixture over chicken; cover and refrigerate covered.
Preheat oven to 450 degrees F (230 degrees C). Place chicken deep in oven. Preheat oven to 400 degrees F (200 degrees C). Spring chicken when not in oven; skewer seasoning rubs onto all sides to help with browning.
Place egg in small bowl, spoon in cream cheese, stir into creamed side of turkey. Place in microwave commercial oil skillet. Cook slightly over medium heat until lightly browned; do not remove pan. Stir in mixture with chicken. Pour chicken mixture over cream cheese. Sprinkle baked bird evenly with cream cheese mixture.
Bake, uncovered, at 450 degrees F (230 degrees C) for 60 minutes. Remove turkey from celery salt sprinkle and chops cavity. Remove bones, neck and seasoning rubs.