1 tablespoon butter, cubed
1 (5 ounce) package stuffed chicken meat tenderloins
2 large carrots, minced
6 eggs, beaten
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1 cup all-purpose flour
1 cup rolled oats
1 egg white
1 tablespoon cornstarch
2 teaspoons salt
2 teaspoons dijon mustard
2 teaspoons dried oregano
1 teaspoon dried rosemary
Preheat oven on broiler setting. Lightly grease a large baking sheet.
In a medium bowl, cream together the butter, margarine and parsley. Mix in the onion, celery salt, parsley, garlic powder and sage. Stir in the flour. Then toss in the oats, egg white, cornstarch, salt, mustard and oregano. Divide mixture into two 8 cups.
Spread one cup the mixture evenly onto the prepared baking sheet. Smear with the remaining butter mixture, using crumbs to maintain a crisp crust. Brush mixture with cornstarch and salt. Brush shape into squares and arrange flat on the prepared baking sheet.
Steam chicken in oven for 5 to 10 minutes. Drain, rinse and discard skin side down. Cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet. Sprinkle stuffed chicken with the herb mixture. Place each slotted skin side down on baking sheet.
Bake uncovered for 1 hour in the preheated oven, turning from time to time, until cooked through and juices run clear. Remove and place chicken on the prepared baking sheet. Broil until no longer pink and juices run clear, and juices are reduced, about 5 minutes. Drain on paper towels and serve chicken with hands.