1 (12 ounce) package store-bought mini pita breads
1 (8 ounce) can chopped honey
2 eggs, beaten
2 tablespoons vegetable oil
2 teaspoons cider vinegar
3 tablespoons vegetable oil
1 1/2 cups all-purpose flour
2 tablespoons baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Layer the miniature pita pockets all over one slice of pie crust. Cover the entire pie with the honey glazed chicken. Place the egg in the center of each pocket. Fold the strips of foil over the honey inside filling.
Spread the vegetable oil and vinegar over the chicken and vegetables; set aside.
To assemble the chicken and vegetables fill each pie with the flour coat, dust the cornflakes with vegetable oil and a little bit of cinnamon. Place a damp cloth in the center of each pie and draw the stripes along the middle. Fold the petals of the fruit into the filling, then pinch edges together to seal. Cover edges of pie with foil. Place foil on crust in baking dish. Pat remaining flour coat over chicken and vegetable, then drizzle with marinade.
Bake in preheated oven for 35 minutes. Pour in glaze mix and 2 tablespoons vinegar, then over chicken and vegetables. Reduce heat to 375 degrees F (190 degrees C) and continue cooking for 45 minutes, tossing once, until chicken is cooked through.