1 cup butter
2 eggs
1 tablespoon white sugar
6 skinless, boneless chicken breast halves - cut into 1 inch strips
Preheat oven to 325 degrees F (165 degrees C).
Place butter and eggs in a medium bowl. Mix together and spread evenly into a 9x13 inch baking dish. Spread chicken on top of the butter and eggs mixture. Brush lightly with a little water to cover.
Bake in preheated oven for about 1 hour, or until chicken shreds easily and juices run clear.
While chicken remains warm, toast the sugar in a small skillet over medium heat. Add eggs and stir with a wooden spoon until eggs are cooked, beginning with the last. Spoon chicken mixture into baking dish at least 1 inch from hot griddle, leaving 6 inches of space.
Pour remaining butter and sugar over chicken mixture. Bake uncovered about 35 minutes per side.
While still warm, sprinkle pan drippings with a little water and sprinkle the top of the chicken sandwich with water. Place pan on heat for about 5 minutes, and continue cooking 30 minutes more. Sprinkle with confectioners' sugar or cornstarch if desired
Remove chicken from oven. Brush top and sides of pan with egg drippings. Top with warm buttercream. Place serrated knife on pan to serve.
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