1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
1 tablespoon beef bouillon granules
1 teaspoon salt
3/4 cup enriched soy flour
3 tablespoons margarine
1 pound skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C). Place flour in the bottom of a 9x13-inch quiche dish. Pour milk into the bottom of the dish and sprinkle the beef bouillon over the milk. Pour the bread cubes over the milk mixture, then spread the turkey over all. Dust the top of the dish with flour, continuing to spread over the whole carcass. Sprinkle with chicken.
Bake uncovered 40 minutes in the preheated oven, until chicken is cooked through and juices run clear. While the chicken is cooking, in a small bowl sift together the flour, baking powder and margarine. Sprinkle mixture over the chicken.
When the chicken is cooked, gently drain excess fat from the pan, so that the top is completely coated. Meanwhile, while the chicken is cooking, spread the flour mixture evenly over the chicken. Cover pan and refrigerate overnight.
While the chicken is cooking, preheat oven to 350 degrees F (175 degrees C).
While the chicken is cooking, place the rice in a frying pan match with a small amount of oil to keep from burning. Add enough milk to reach halfway up inside the chicken. Pour 1/2 cup liquid into the pan, then pour the contents over the rice, making sure they are all coated. Fry chicken over medium heat until golden brown, about 5 minutes. Remove chicken from sauce and spoon onto wooden skewers. Slice ladle-size pieces of egg foil into strips and serve chicken pieces on skewers.
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