4 slices bacon, cut in 1 slice
10 chicken breast halves - peeled and cubed
1 egg white
1 onion, diced
1 cup white sugar
2 (1 ounce) jell-O
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Fry chicken breasts until crisp. Remove from grease and drain in water for 2 minutes on each side.
Mix egg white, onion, sugar, and jelly in small bowl and add to skillet. When mixture starts to melt, place chicken in skillet and cook over medium high heat until thoroughly cooked. Remove from skillet and set aside. Let cool before removing chicken from pan.
Stir the cream cheese, butter or margarine, egg yolks, lemon juice and lemon zest into skillet, and stir together. Transfer chicken to a small dish or bowl. Let stand 5 minutes and remove from heat. Layer with bacon, followed by lemon mixture, followed by bread crumbs and croutons. Top with cheese mixture and lemon pepper.
Place chicken into saucepan with lid down, turn and place lid on to pan. Pour sauce over the chicken and simmer 4 minutes, adding water as needed. Serve with lemon pepper, broth and peas.