3 pounds chicken breast halves, skinless and cut into cubes
Fine saltine cracker crumbs
2 teaspoons cornstarch
1/2 teaspoon dried onion flakes
2 cloves garlic, crushed
2 teaspoons soy sauce
4 tablespoons vegetable oil
1 cup chicken broth
1 eggwhite, lightly beaten
1 onion, sliced into 1/2 inch slices
8 slices Cheddar cheese
In a small bowl, mix chicken, saltine cracker crumbs, cornstarch, dried onion flakes, garlic, soy sauce, oil, broth, egg white and onion slices. Cover, and refrigerate at least 2 hours to marinate.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a large or 10 inch round baking dish. Place chicken on bottom of prepared pan, leaving 1 inch of space. Top with chicken, grill over medium heat until chicken is pink and juices run clear, about 15 minutes. Be CAREFUL when removing from peel; any pink inside will burn easily.
Bake 10 minutes, or until chicken is cooked through and juices run clear. Remove from oven, turn rack up and brush with egg white. Remove chicken from oven; place on plate and brush with remaining soy sauce, oil and chicken broth. Let the chicken cool completely before slicing.