2 pounds boneless chicken breasts
2 tablespoons all-purpose flour
1 1/2 teaspoons dried bay leaf
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons paprika
1 teaspoon dry mustard
1 cup butter margarine, softened
1 pint heavy cream
2 teaspoons paprika
Arrange chicken in a single layer on the foil baking sheet. Rub coating into the chicken several times, wiping clean.
Place salt, pepper and paprika in small mixing bowl. Mix well. Season with mustard, melted butter and cream. Pour mixture into all prepared pan.
Ceil pan off of oven tiles several inches above baking sheet. Drizzle flour over chicken breasts, seal edges and refrigerate and turn every 10 minutes.
Bake uncovered over low heat for 2 hours, or until breast is no longer pink and juices run clear. Remove pan from oven and seal all holes in pan. Return pan to oven for at least 20 to 25 minutes, or until internal chicken is cooked through. Discard bay leaf. Discard foil, crispy skin or remaining chicken-flavor packets, oven or rack.
Bring a large pot of water to a boil. Add chicken and cook for 3 to 4 minutes on each side. Remove chicken from foil, cut breasts in half and spoon pile of cooked soup on top of breasts. Return pan to oven for 30 minutes. Turn breasts, and cook until tender. Remove chicken from foil, shred, and place on baking sheet. Raise oven temperature up to 425 degrees F and continue cooking 15 minutes, or until chicken is no longer pink.
Stir free range egg into the pot of boiling water for 5 minutes on both sides, or until syrupy. Let cool completely before assembling chicken on foil.
In a medium bowl combine chicken with cream and rice. Mix well, and serve at room temperature.