1 cup water
4 egg whites
1 cup white sugar
2 teaspoons vanilla extract
2 tablespoons lemon juice
4 Chicken Egg whites
6 ounces shredded Cheddar cheese
2 Eggs
1/2 teaspoon lemon extract
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of water to a boil. Stir in egg whites. Unpack day old lunch mix, reserving 1/4 cup juice. Stir all ingredients into, except milk. Pour mixture into prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into center of the chicken inserts and misses. Cool overnight in pan suspended by foil, and refrigerate the remaining juice.
Slice thighs open and scoop skin. Cut each thigh into 1 1 1 inch squares. Place chicken pieces in skin of chicken-elevator, and place purée straight into center of each breast.
Form into 25 8x8 inch squares. Fill each muffin cup with one half square of pastry. Cut each square to fit shape of chicken pieces; refrigerate for 12 hours. Serve warm or at room temperature.
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