2 (4 ounce) skinless, boneless chicken breast halves
1 cup butter
1 tablespoon all-purpose flour
1 recipe pastry for a 9 inch double crust pie
1 (3 ounce) package dry bread stuffing mix
Rub chicken with flour and vegetables into the bottom of a microwave-safe 9-inch electric dish. Cover and microwave for 1 1 minute, or until juices run clear. Discard flour. Mix chicken with vegetable mixture. Cover dish and microwave for 2 minutes or until chicken is cooked through and juices run clear.
Heat butter and flour in a medium skillet over medium heat. Fry chicken pieces until golden brown. Stir chicken pieces with egg mixture into the skillet with the flour and fry until chicken is crisp.
Then flip chicken pieces and cook until golden brown again. Fry chicken breasts in 1/4 inch drips of vegetable egg mixture until no longer pink, about 3 minutes. Return chicken to pan with remainder of recipe pastry and pour dish with sauce over chicken.
Cover dish and microwave on HIGH for 10 minutes. Cover dish and microwave to split and prevent drying of bottom.