2 tablespoons margarine
1 tablespoon white sugar
1 1/2 cups milk
1 chicken breast
1 onion
1 pound fresh mushrooms
1 pound bacon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 eggs
2 cups chicken broth
3 cups crushed cornflake croutons
1/2 teaspoon grated lemon zest
1 egg
1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, Season margarine and sugar with an electric hand whisk. Rub chicken breasts flat with a fork. Place chicken pieces on top of lettuce and season with salt and pepper. Cook until juices run clear, about 15 to 20 minutes. Season with eggs, bacon, mushrooms, mushrooms, bacon and salt and pepper. Stir together with chicken stock. Season with crushed cornflake croutons, lemon peel and egg. Spread mixture over chicken breast stuffing in the 9x9 inch baking dish.
Bake uncovered in preheated oven for 15 minutes. Carefully remove chicken from oven and roll in peanut butter.
When finished baking, brush topping with vegetable oil and spoon on top. Bake 15 to 20 minutes longer or until chicken is tender and juices are running clear. Sprinkle with almonds. Serve hot or cold.
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