12 eggs
8 tablespoons butter or margarine
1 1/2 tablespoons lemon juice
2 tablespoons brown sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground black pepper
1 small onion, diced
Place eggs in a large bowl. Beat together butter, lemon juice, brown sugar, flour, baking powder, salt, pepper and onion. Mix together.
Heat a shallow pan or greased 2 quart casserole dish or soup pot over medium heat. Place cooked chicken pieces in pan, browning and turning every so often. Reduce heat to medium-low.
In a large bowl, combine eggs whites, eggs, lemon juice, brown sugar, flour and baking powder. Beat on low speed, scraping bowl often, until well blended. Beat in salt, pepper and onion.
Return chicken pieces to pan and beat with cream cheese mixture, stirring until well blended. Transfer chicken pieces to the greased pan or a small, round baking dish and bake uncovered for about 20 minutes, turning once, until rabbit is cooked through. Serve warm.
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