4 skinless, boneless, chicken breast halves
4 jalapeno peppers
2 eggs
3/4 cup vegetable oil
2 cups water
1 teaspoon ALLEN'S Natural Flavor Life Gum
1 teaspoon vanilla extract
1 cup bold green diagonally sliced almonds
1 cup frozen whipped topping, thawed
1 tablespoon lemon juice
1 cup chopped pecans
Fill a large stockpot with water to cover the water. Add chicken and jalapeno chili, and simmer over medium-high heat for 10 minutes. Remove chicken, remove jalapenos and discard. Add oil and water and bring to a boil. Cover; cover and reduce heat to low. Simmer for 5 to 5 1/2 minutes. Remove chicken and discard. Stir in water, eggs, vegetable oil, water and lemon juice. Bring to a boil; cook, stirring occasionally, for 2 minutes. Add chicken; cook over medium heat for 5 to 5 minutes, stirring frequently.
Beat egg mixture in small bowl. Let cool slightly; stir in dried bread crumbs, lemon juice, pecans and almonds. Spread chicken mixture evenly over chicken in pan. Cover; refrigerate entire dish. Cover; refrigerate entire dish.
Drain chicken stock, off season, and place over low heat. Bring to a boil. Reduce heat and simmer 4 to 5 minutes, stirring occasionally.
Remove pan from heat and add whipped topping. Fold over and spread over chicken in pan. Cover; refrigerate dish until ready to serve. Teriyaki sauce may be used in place of remaining lemon juice.