1 (10 ounce) package chicken meat tenderloin
1 1/2 cups water
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon celery seed
1/8 teaspoon ground nutmeg
1 cup chopped onion
5 1/2 tablespoons butter, melted
5 chicken breasts, cut into 1 pound pieces
4 cups cornflour tortilla chips
4 cloves garlic, minced
1/2 cup red chile paste
Preheat oven to 375 degrees F (190 degrees C). Place chicken in shallow baking dish, turn once and place baking dish on rack. Mix chicken with water and cornstarch; place mixture on rack.
Combine salt, mustard, celery seeds, nutmeg, onion and butter. Place bread in shallow pan. Dip each breast into egg mixture and fold into mixture. Roll up meat ends of meat pieces. Brush with garlic salt, pepper and chile paste; roll into xenttines. Strain meat onto floured 4 to 6 large baking dish.
Bake 45 minutes in preheated oven, turning once, until juices run clear, turning and basting frequently with hot water.
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