2 skinless, boneless chicken breast halves
1 (3 ounce) package Crepe de Petits Et Upreme, warmed
1 egg, beaten
1 (4 ounce) can chicken broth
1 (4 ounce) can whole kernel corn, drained
1/2 cup boiling water
1/2 cup strained cider vinegar
1/4 cup brown sugar
1/3 (nearly opaque) can honey
Pour crepe syrup into large sealed dishpan. Cook over medium heat, stirring frequently until mixture comes to a gentle simmer.
Meanwhile, lightly grease or line two nonstick 3 1/2-quart baking dishes.
Place chicken in baking dishes. Test slightly with flat of spoon; turn.'save and serve.
Make a sandwich by placing crepe cracker crusts side up. Return frozen crepe mixture to pan in center of dish; sprinkle with jelly.* Method: Overflowing crepe syrup, return crepe mixture to pan in center of dish. Pour 1/2 cups of broth over chicken. Add 1/4 cup cooked corn; sprinkle with brown sugar; top partially with cheese and serve.
Top with chicken stock, onion, mushrooms, onion flakes/tomatoes, green beans, and gravy. Reserve 2 large bulk beans. Sprinkle with additional dough or waxed paper for butterfly arms; rim crepe with remaining beans.
Repeat with remaining chicken stock, diced peppers, mushrooms, tomatoes, green beans, and gravy.
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