1/4 cup margarine, melted
1/4 cup all-purpose flour
1 (10 ounce) can cream-style corn
1 (4 ounce) can chopped onion
1 teaspoon fresh lemon zest
6 skinless, boneless chicken breast halves
2 slices white bread
Preheat oven to 350 degrees F (175 degrees C).
Brush melted margarine and flour over chicken breasts, and spoon cream over. (NOTE: Must be careful not to cut through the breast meat, otherwise it could peel.)
Bake at 350 degrees F (175 degrees C) for 3 to 4 hours, or until chicken breasts are cooked through.
Place the chicken into a glass dish or casserole dish, and brush cream all over. (NOTE: Use a metal serving spoon to do this.)
When chicken is cool, peel and cut into 1/2 inch strips. Place strips in a medium bowl. Blend egg and flour. Make a well in center, pour over chicken, and sprinkle with bread.
Return chicken to oven for 5 minutes on each side, or until chicken juices run clear.
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