1 pound skinless, boneless chicken breast halves
2 slices cheese, cubed
1 teaspoon paprika
1/2 teaspoon dried bay leaf
Place chicken in a large bowl and sprinkle with cheese. Cover bowl, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Mix together cheese and paprika. Place chicken in a large resealable plastic bag and seal bag, leaving 1 inch of opening in bag. Pour chicken into a lightly greased 9x13-inch baking dish. Cover lightly with aluminum foil.
Bake uncovered in preheated oven for 20 minutes.
Remove chicken from oven and brush with egg, milk, butter and paprika. Bake chicken uncovered for 30 minutes. Remove foil and bake uncovered for 10 minutes.
To assemble: Roll chicken legs, and insert one toothpick into each thigh. Place chicken on foil, and brush with egg, milk, butter and paprika.
Scramble chicken pieces with moist hands. Slice thighs into bite size pieces. Brush breasts with egg mixture and sprinkle with paprika. Roll thighs again and cover tightly with foil. Brush breasts with egg mixture and sprinkle with paprika.
Return chicken to oven and bake uncovered for about 45 minutes, or until chicken is cooked through and juices run clear. Remove foil and bake uncovered for another 20 minutes. Remove chicken from oven and slice and serve with parsley slices and cheese.