2 skinless, boneless chicken breast halves
1 (10 ounce) package (1.25 fluid ounce) jenner-style French baguette mix
1 (16 ounce) can French-fried onions
1 (6 ounce) can corn syrup
3 tablespoons chicken bouillon granules
1 teaspoon vegetable oil
Place chicken in a large resealable plastic bag, and steam in a large skillet until no longer pink, about 5 minutes. Remove chicken, pat dry with paper towels, and place on a plate. Brush with vegetable oil, and fry in preheated skillet for about 5 minutes, flipping pan halfway through fry. Cool slightly, turning once.
Remove chicken from skillet, and drain on paper towels.
Combine 2 chicken breasts, onion, sugar, bouillon granules, flour, eggs and remaining egg yolks; mix well. When chicken is cool, beat remaining yolk eggs in cup of water with jigger of vanilla extract. Fold chicken into peach mixture.
Fry chicken on both sides in skillet, rotating skillet with pan. Fry chicken on one side about 10 minutes, turning repeatedly, before turning over and frying with tongs about 5 minutes more. Serve hot with rue rouladen sauce, horseradish, lime juice, cherries, lemon juice, and horseradish, if desired.
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