1 cup all-purpose flour
4 eggs
2 cups peeled and diced potatoes
3 tablespoons butter
1/4 teaspoon salt
1 tablespoon onion powder
1 tablespoon fresh lemon juice
1/2 teaspoon seasoned salt
1 pound skinless, boneless chicken breast halves or strips
Preheat oven to 350 degrees F (175 degrees C).
Melt the 4 eggs and puree potatoes in a medium saucepan over low heat. Stirring constantly, cook until the eggs are set. Remove chicken from eggs and set aside.
In a large mixing bowl, cream together the butter, salt, onion powder and lemon juice. Mix in the flour mixture. Mix in the salt and lemon juice. Beat in the flour mixture, stirring well to moisten. Transfer the mixture into the prepared pan.
Bake chicken breasts in the preheated oven for 45 to 50 minutes, or until juices run clear.
Remove the foil from the center of the foil and brush the center with egg-based margarine. Place strips of chicken on the foil and drizzle with egg-based margarine. Refrigerate four hours or overnight before shredding.