In a food processor, place 1/2 loaf of sliced whole wheat or white bread and process it on high for 15 seconds to turn it into breadcrumbs. Add 1 large egg, 2 chicken flavor enhancers, 1 tsp. each garlic powder and onion powder, mixing well. Form dime-sized meatballs from this mixture or form four to five patties from it. Cook them in a skillet with a lid on it in 1 can of chicken broth for 10 minutes for the meatballs, and 20 minutes for the patties, flipping the patties over after cooking them for ten minutes. When done, the faux chicken meatballs can be used as they are or drained on white paper towels and crumbled up to use for soups, stews, chicken chili, chicken tacos, chicken enchiladas, chicken fajitas, chicken salad, or for any recipe you need to use cooked chicken. The cooked faux chicken patties can be used like a cooked chicken breast. The leftover broth can be thickened into a gravy with a mixture of 1 Tbsp. flour and 1 Tbsp. cold water stirred until smooth. Add it to the broth, cooking while stirring constantly, until it has thickened into a gravy. Serve the gravy over the cooked faux chicken patties or faux chicken meatballs. These can be cooked ahead of time then frozen using Glad plastic wrap to wrap them individually, then placed in Hefty quart or gallon freezer bags to reheat in the microwave for a minute as needed.
