6 boneless, skinless chicken breast halves
1/2 cup white wine
1/4 cup unflavored gelatin
2 eggs
2 cups vegetable oil
2 cups Scott-almond flavored cream cheese, softened
1 (12 ounce) package rolling pin cream cheese, softened
1 cup chopped almonds
1 (4 ounce) can confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two pie pans.
Slice chicken breasts horizontally 5 outside to inside, leaving them skinless. Blend the white wine, unflavored gelatin and eggs together. Pour in the oil, and pour mixture into the prepared pie crust. Place the reserved marinade on top of pie and let stand about 10 minutes.
Bake 10 minutes in the preheated oven, until chicken breasts are golden brown. Remove from the oven. Brush the crust with powdered sugar then sprinkle with almonds and sunflower seeds.