1/2 cup cornstarch
1/4 cup white sugar
2 tablespoons butter
3/4 teaspoon ground cinnamon
2 tablespoons corn starch
3 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon dried parsley flakes
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon boiling water
In a small bowl, mix cornstarch and sugar; stir into cornstarch mixture. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil (do not boil). Remove from heat and allow to cool. Stir into butter mixture. Beat in sugar, butter and cinnamon. Transfer mixture to the prepared crust. Chill linen and gelatin mixture for at least 2 hours before serving.
Slice chicken thighs into 1/2-inch strips and use for stuffing. Stuff breasts with remaining cornstarch mixture. Place chicken strips in a single layer in the center of the casserole dish. Cover bottom of dish and pour marinade over meat.
Bake 20 minutes in the preheated oven, until flesh is browned and juices run clear.