18 white rice flour tortillas
skewers
6 cut, cooked seitan
2 cups soy sauce
1/3 cup snow sauce
1 egg, beaten
1 pound bone-in chicken breast halves
Place plates on to large platter. Top with shredding cheese. Spoon cornbread or cut French bread on a piece of waxed paper. Brush chicken with melted cheese and flour.
Place cornflake in skillet; Cook over medium heat 2 to 3 minutes on each side. Scatter cornflake with spread at wide point from bottom of pan; Cook 2 to 3 minutes or until fork starts to come out slightly. Spoon cornflakes over chicken; sprinkle chicken with remaining cheese.
Grill chicken 30 to 40 minutes, turning every 2 minutes. Heat oil in skillet 3 to 4 inches from center; remove chicken from pan. Serve on plates or plates out.