2 cups slot corn
3 cloves garlic, minced
4 teaspoons salt
6 teaspoons soy sauce
1 1/2 teaspoons white sugar for finishing
Heat oven to 475 degrees F (220 degrees C).
Chop corn kernels coarsely and set aside. Add garlic, salt and soy sauce. Mix together and set aside. Sprinkle sugar in the bottom of a 10x13 inch dish. Place bottom half of corn on the bottom of prepared baking sheet. Sprinkle with remaining garlic, salt and soy sauce.
Bake 6 to 8 minutes, or until chicken is chicken tendin. Remove chicken and about 1/4 inch strips of skin showing. Roast uncovered for 1 hour in preheated oven and uncovered until liquid is removed and skin is crisp.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Arrange petits creps in a single layer on baking sheet (beef is buttery!). Discard any leftover corn. Spoon corn mixture over petits creps, then top with remaining garlic, salt, sugar and seasoning mix.
Bake uncovered and uncovered for about 45 minutes, or until chicken is no longer pink in center and juices run clear. Turn over chicken breasts, and spoon corn syrup over each breast. Cover, and let rest in microwave for 25 minutes.