1 pound portobello mushrooms
1/4 teaspoon vegetable oil
1 pound chicken breast meat - cut into pieces
1/2 cup dry bread crumbs
1/2 cup fresh lemon juice
1/2 cup honey
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon lemon zest
1/4 teaspoon salt
Drizzle one tablespoon of oil over the mushrooms and place into the pan. Slice into 1/4 inch slices. Spread bread crumbs around the edges of the slices. Cover with foil and refrigerate slices for at least 1 hour.
Heat one tablespoon oil in a large skillet over medium high heat. Slowly cook and stir chopped mushrooms and oil for about 10 minutes until starting to expand.
Melt chicken and brown over high heat. Season with lemon juice and honey. Season with flour, baking powder, lemon zest and salt. Place coated slices in a large glass dish and remove foil. Drizzle chicken mixture over mushrooms layers. Top with scrambled eggs and ladle mushrooms over corn meal layer while continuing to pour the lemon juice mixture over the mushrooms. Cover and refrigerate left over chicken mixture for 2 to 3 hours.