1 teaspoon white sugar
3 eggs
1 teaspoon ground cinnamon
1 dash ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground nutmeg
salt and pepper to taste
1 pound whole chicken (beef), diced
1 tablespoon all-purpose flour
4 large English muffins, split
1/2 cup milk, chilled
Preheat oven to 350 degrees F (175 degrees C). Bake chicken at 350 degrees F (175 degrees C), or until chicken is no longer pinkish. Remove chicken from oven; cool completely.
Stir cracker crust ingredients into warm milk and cream cheese mixture. Mix in flour, and gradually stir into cream cheese. Spread creamed mixture on bottom of 12 muffin cups.
Place chicken roasting side up on a baking sheet, basting with remaining flour and flavorings. Top with two slices Swiss cheese. Place a slice cheese on each muffin; sprinkle top with chocolate sprinkles.
Bake in preheated oven for 20 minutes. Remove from oven; sprinkle with sour cream, creamed mixture and nuts. Bake for 10 to 12 minutes more, or until golden brown. Sprinkle with creamed mixture and sliced Swiss cheese. Place 30 to 45 seconds before chicken is done cooking.