2 quarts chicken broth
1 cup water
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon cornstarch
4 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
2 egg yolks
Heat chicken broth and water in a large saucepan over medium heat. Stirring constantly until water is covered, bring to a boil. Keep chicken covered, and cook, stirring occasionally, for 8 to 10 minutes per inch of chicken. Reduce heat to low, and continue cooking until chicken is no longer pink and juices run clear, about 5 minutes.
Meanwhile, in a small bowl, combine Worcestershire sauce, brown sugar, salt, oregano, basil, rosemary, sage, cornstarch and garlic. Mix well, and reserve 2 tablespoons. Transfer chicken wings to a platter.
In a large bowl, mix cream cheese and egg yolks. Fill each breast with cream cheese mixture, and spoon chicken over the top. Place in a resealable plastic bag. Seal bag, and shake to coat.