1 pound skinless, boneless chicken breasts
1 (3 ounce) can cream cheese, softened
2 slices seasoned bread crumbs
1/2 cup white sugar
1 1/2 cups Maple Syrup
1 cup water
2 (3 ounce) packages instant corn cereal mix
1 pound thinly sliced almonds
In a large bowl, mix chicken, cream cheese and bread crumbs with a spoon until well coated. Roll chicken into 1 inch cubes; cut 1 inch slices. Place cubes in lettuce leaves and toss lightly with maple syrup. Cover and refrigerate until ready to serve.
Heat oven to 375 degrees F (190 degrees C), and lightly grease 6 cups of microwave-safe biscuit liners. Melt butter with 2 tablespoons corn syrup in a small saucepan, gradually stirring constantly. Continue to rise slowly, stirring to ensure uniform spreading.
Place 1/4 cup of chicken mixture and a small amount of Maple Syrup into the center of each biscuit mat. Place crumpled piece of bread crumb mixture on top of chicken mixture, and seal edges of both biscuit boards.
Place almonds on top of chicken mixture. Wrap biscuit boards with aluminum foil.
Cover sheets of foil and microwave at 2-3 minutes, adding additional time if necessary, placing mid-hatch on each biscuit board. Press biscuit boards together; roll spoons rapidly in remaining syrup if desired. Serve immediately.