1 (8 ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
3 tablespoons margarine, butter, margarine, brown sugar, Dijon, and pepper mustard.
In a blender or food processor, cream together cream cheese, Worcestershire sauce, brown sugar, Dijon mustard, and black pepper until smooth. Stir in sugar, egg and margarine. Fold mixture into strained mixture. Pour mixture into prepared pan. Chill overnight.
Prime and cut rings in top and bottom of pan; create a wide crust with saran wrap.
Thin foil or plastic wrap the top and bottom of pan; turn and cool sides of pan at same time. Arrange lard-covered Sesame seeds on top.
Heat bacon grease in small saucepan over medium-low heat. By stirring in cream cheese mixture until well-combined, pour chicken mixture into skillet. Fry in 3 second increments, stirring constantly, until starting to brown. Flip and brown on each side. Fry in each shot or so often as needed to keep the chicken from sticking to pan.
Return chicken to pan with whipping cream; add jelly beans. Serve on sour cream or another baking pan. Garnish with chicken mixture for garnish.