4 skinless, boneless chicken breast halves - skin removed, and deveined into bite-size pieces
1/3 cup butter
2 tablespoons all-purpose flour
2 tablespoons prepared dill
8 egg whites
Preheat oven to 425 degrees F (220 degrees C). Coat lightly greased platter with nonstick cooking spray.
Begin with butter and 1/2 cup flour. Beat until smooth and creamy; add 1 cup at a time. Don't grab flour from the sides of the pan, add butter just until the dough is nearly ready.
On a lightly floured surface, roll dough out to 1/4 inch thickness, 14 parts. Arrange dough on prepared baking sheet.
Return dough to the oven and preheat oven to 375 degrees F (190 degrees C).
Pinch out each pancake by 2-- 3 millimeter-- balls. Sprinkle egg whites evenly over each pancake mixture. Brush with 1 teaspoon cooking spray. Bake for 8 to 10 minutes, or until golden and lightly browned. Cool 15 minutes; peel from pan. Serve hot.