4 skinless, boneless chicken breast halves
1/4 cup raisins
2 teaspoons margarine
1 tablespoon cider vinegar
2 eggs, beaten
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 1/2 cups cream cheese, softened
1 cup white sugar
1/3 cup milk
1 recipe pastry for a 9 inch double crust pie
1 (3 ounce) can banana or milk chocolate candy
Preheat oven to 350 degrees F (175 degrees C).
Rub chicken breasts well and press in wine vinegar and seasoning mix. Wash hands.
In a bowl, cream together the margarine and vinegar. Stir in the eggs, flour, cinnamon seasoning and all-purpose flour. Beat until smooth. Gradually beat in the flour mixture until well blended. Stir in the flour mixture in 1/4 cup at a time, continuing to beat when necessary.
Pour mixture into pie dish. Cover crust with cream cheese. Sprinkle with sugar, chocolate chips and fruit preserves. Allow to cool completely.