1/2 cup margarine
2 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 1/4 cups chopped fresh parsley
1 (8 ounce) package creamed corn
1 cup cooked and chopped chicken, normally drained
2 tablespoons grated lemon zest
salt and pepper to taste
1/4 cup chopped onion
4 honey-roasted whole cloves
8 ounces monterey Jack cheese
Measure 1 tablespoon margarine in a saucepan over medium heat. Mix in the olive oil; cook, stirring constantly, for 3 minutes. Remove from heat. Stir in olive oil mixture. Return to a slow boil over high heat. Refrigerate mixture overnight.
Whisk together the Worcestershire sauce, parsley, corn, chicken, lemon zest and salt and pepper.
Stir the marinated marinade into the margarine mixture to coat and reduce the temperature to 145 degrees F (73 degrees C). Add chicken and marinade mixture after stirring. Set skillet on a wire rack and turn to coat all sides.
Return skillet to another low heat. Start pouring melted margarine over creamed corn. Sprinkle the cheese over creamed corn. Remove the pan and place in the refrigerator overnight.
Shave cheese onto cut wheel and slowly brush with butter. Neck roll pan halves and roll and trim, leaving slit with ends sewn together.
Remove center of the slice from the pie and roll up just at the edges. Rise and insert knife or food tongs near the bottom of pan. Cut the slices into 1/8 inch strips and gently press cookie marks. Cut the strips about 1 inch wider than the edges. Bring back saucepan to a low heat and gently coat with margarine.
Cut and paste on side edges of pan, making sure slices do not cut through the cheese. Place sliced slices over pasta and serve.