4 skinless, boneless chicken breast halves
1 cup chopped onions
1 (15 ounce) can refrigerated biscuit dough
2 cups whole wheat flour
1 cup warm milk
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon white sugar
2 cups chopped cooked chicken meat
Place the chicken breasts in a large, nonstick skillet. Cook over medium heat until just cooked through. Remove from skillet; cool.
In a medium bowl, combine the onion, ginger, salt, sugar and chicken meat. Mix gently, and form into 1 inch slabs. Brush with flour mixture, using fingers to keep them from sticking together.
Place the chicken breasts in a large, nonstick skillet. Heat over medium heat until puffed and cooked through. Drain.
Heat milk in a medium saucepan over low heat. Stir in cornstarch and salt. Bring to a boil. Remove from heat; stir in sugar, chicken meat and flour mixture.
Return chicken to skillet. Cook over medium heat until just tender; remove from skillet and place some of the chicken mixture in a separate shallow dish.
Heat remaining 1/2 cup warm milk in a large saucepan over medium heat. Fill each breast with half of the gravy and pour the rest of the gravy over the top.
Bake covered at 350 degrees F for 20 minutes, or until internal juices of chicken are no longer pink.
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