6 skinless, boneless chicken breast halves
2 boneless chicken thighs
2 tablespoons cornstarch
liquid smoke
Melt the butter in a large skillet over medium heat and saute chicken with 3 tablespoons olive oil, stirring constantly. Remove chicken from pan, and set aside.
In a medium skillet, melt cornstarch in enough water to reach a thick consistency. Stir chicken breasts into cornstarch mixture. Place chicken in a single layer in the pan, and transfer to pan with juices from pan. Fill all cavity of each breast with noodles and foil edges to prevent sticking. Fold the skin over chicken breasts, and staple the edges.
Hold each breast with its thighs slightly closed. Place chicken breast halves on foil edges of pan. Sprinkle with first 3 ingredients, then cornstarch. Cover, and cook 2 1/2 to 3 minutes on each side, until chicken is no longer pink and juices run clear.