1 (9 inch) prepared graham cracker crust
1 cup butter, softened
6 tablespoons all-purpose flour
3/4 cup all-purpose flour
2 tablespoons chicken bouillon granules
4 eggs
2 tablespoons cornstarch
1 1/2 cups chicken broth
2 tablespoons chicken bouillon granules
1 pound skinless, boneless chicken breast halves
1 egg yolk, lightly beaten
2 tablespoons Worcestershire sauce
1 (.6 ounce) package chicken salad dressing mix
To Make Crust: In a medium saucepan, reduce heat to low. Quench water in small sinkfuls over low heat. Bring 1 cup butter or margarine to a boil, stirring occasionally. Remove chicken from liquid. Place in a large bowl. Stir in flour and cook 3 minutes or until cooked through.
Heat 2 tablespoons butter or margarine in medium skillet over medium heat. Add flour and cook, stirring constantly, for 3 minutes or until mixture comes together. Reserve remaining butter or margarine. Mix together bread crumbs and salt, then sprinkle on top of chicken.
Carefully place chicken into oven. Toast uncovered, stirring occasionally. Place drumsticks on piece of foil. Place drumsticks on rack in bottom of oven. Drizzle henna over chicken.
In a large bowl combine chicken, flour, 1/2 cup butter, water, bouillon granules, eggs, cornstarch, broth, chicken bouillon granules and salad dressing mix. Beat in chicken mixture, stirring constantly. Pour chicken mixture into graham cracker crust.
Bake in preheated oven for 50 minutes, or until chicken juices run clear. Cool completely before cutting into 1 inch slices. Serve over baked chicken and served with horseradish dressing mix or lemon zest.
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