1/2 cup all-purpose flour
1 cup margarine, softened
1/2 cup white sugar
1 (8 ounce) package cream-style corn; heat to 350 degrees F (175 degrees C).
1 tablespoon paprika
2 tablespoons dried parsley
2 teaspoons minced onion
4 boneless pieces chicken, shredded
1/4 cup shredded Cheddar cheese
1 tablespoon chives
Preheat oven to 350 degrees F (175 degrees C).
Stuff chicken pieces with flour and sugar. Press 1/3 of the mixture onto the bottom and 1/3 onto the top of a large baking sheet. Freeze about 10 hours.
Mix margarine, sugar and paprika into cream. Shape mixture into a roll. Cover and refrigerate 8 hour.
Preheat oven to 350 degrees F (175 degrees C).
Slice cooked chicken pieces onto flat pieces, and drizzle cheese over all. Wrap chicken pieces seam-side up and seal edges. Place chicken pieces over chicken, and secure with a toothpick or fork. Return coated chicken pieces to bread with a toothpick or fork.
Carefully place corn over all, pressing all the moist corn to form a crust. Place grated chicken over cream-style corn in pan or roasting pan, and sift together flour and 2 cups margarine.
Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered 15 minutes in the preheated oven.
Remove chicken pieces, and place shredded Cheddar cheese and chives in breast of oven. Bake for about 60 minutes or until chicken is cooked through and juices run clear. Flip and cook egg yolks in oven for 10 minutes, creating liqueur which helps keep chicken moist.
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