1 cup all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons vegetable oil
6 boneless, skinless chicken breast halves
1 handful fresh parsley, chopped
1/4 teaspoon dried oregano
2 teaspoon dried basil
1 pound cooked chicken breast halves
2 cups seasoned dry bread crumbs
1/4 teaspoon black pepper
1 tablespoon melted butter
5 tablespoons honey
1/4 cup prepared buttermilk
Combine sugar, salt, baking powder and oil - creamed
Place chicken in shallow baking dish; brush with 1 teaspoon flour. Spread horseradish cream cheese over chicken. Heat oven to 375 degrees F (190 degrees C).
Bake 60 to 65 minutes, turning chicken once-and-bake 10 minutes in the oven; basting with lemon zest.
Remove chicken from oven; stir both sides to coat (do not brown). Cool slightly.
Brush with 1 teaspoon cornstarch until lightly yellowed (cheese will be wet). Add chicken breasts, parsley, oregano and basil. Pour cornstarch mixture over both chicken and vegetables; toss thoroughly. Pour mustard over all; sprinkle with butter. Rub bottom and all sides with egg white. Serve with breadcrumbs, pepper and butter.