1/4 cup butter
1/3 cup milk
2 tablespoons Creole seasoning
1/4 cup dry bread crumbs
1 egg
1 tablespoon lard
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 (4 ounce) can chicken broth
1/4 cup cooked chicken breast meat
1 tablespoon butter
2 tablespoons Creole seasoning
1/4 teaspoon dry bread crumbs
3 tablespoons cornstarch
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the butter, milk, Creole seasoning, bread crumbs, egg, lard, vinegar, salt, garlic powder, chicken broth and chicken. Mix well. Transfer mixture to a 9x13 inch baking dish.
Bake chicken for 40 minutes, checking to don't brown. Remove from oven and let cool. Drain fat and shred chicken meat.
In a large saucepan over medium high heat, melt butter or margarine. Stir in Creole seasoning, salt, garlic powder and chicken broth. Cook, stirring frequently, for 5 minutes, stirring constantly.
When chicken is cool enough to handle, form it into small pieces. Transfer to a single layer in baking dish.
Bake uncovered in preheated oven for 25 to 35 minutes, or until chicken is tender and juices run clear. Remove from oven and let cool. Reserve the juices.
While the chicken is baking, preheat grill to medium high heat.
When the chicken is cool enough to handle, cool and slice into small strips. Place chicken strips on the prepared grill. Cook until skin is golden brown, about 3 minutes. Remove from grill, and slice into small pieces.
Remove chicken from the grill and continue cooking about 5 minutes, turning and brushing with butter and vinegar.
Remove chicken from grill, and place on the prepared baking pan. Cover, and brush chicken with butter and Creole seasoning mixture. Cover, and let cool.
Return chicken to grill. Cook about 5 minutes, turning and brushing with butter and Creole seasoning mixture. Serve over the hot-roasted chicken breasts.