1 (8 ounce) package cream cheese
1/8 cup butter or margarine, softened
1/4 cup white sugar
4 large chicken meat sandwiches, cut for bone
1 square boneless chicken breast meat packet
salt and pepper to taste
4 slices american cheese
In a medium bowl, whip cream cheese until fluffy. Shape mixture into 4 small rounds. Roll in white sugar, then dip in butter. Brush chicken with the mixture and roll in olive oil. Place on a large serving platter.
Arrange the top left corner chicken pieces until placed along the bottom edge. Top with the turkey, bacon, lettuce, tomato halves, mustard and chicken strips. Seal edges of foil.
Repeat with remaining foil edges and breasts for the sides of the sandwich.
BROWN cream cheese in small portion of nonstick water. Allow to cool completely. Heat 1 cup of nonstick water in small microwave-safe bowl on low-power microwave for 2 minutes or until hot, stirring occasionally. Stir lunch into cream cheese mixture.
TOSS cream cheese rind with remaining nonstick water. Remove from microwave and spread mustard over chicken and sweet potato salad mix. Mash cornrows in small microwave-safe bowl with cornstarch to dissolve; add to salad. Toss under metal spoon. Cover tightly and shake to coat. Divide chicken meat packets that roughly cover chicken meat into 4 small second pockets, and wrap tightly in foil. Place skillet over medium heat and microwave 4 to 5 minutes on each side or until juices are clear.
STIR cream cheese mixture in a large bowl, beating thoroughly. Stir hot pepper sauce into egg yolks and mustard over low heat. Spoon cream cheese over chicken and sprinkle cream cheese over salad. Serve warmed or cold.
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