1 (8 ounce) package cream cheese, softened
2 (3 ounce) cans diced green chile peppers with liquid
4 fresh broccoli florets, quartered
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 pinch garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon dried sage
1/8 teaspoon dried marjoram
1 bunch chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Place the cream cheese, green chile peppers, broccoli, salt, basil, oregano, basil, oregano, sage, garlic powder, garlic powder, oregano, sage, marjoram and parsley in a medium mixing bowl. Form mixture into a ball and roll in chopped parsley. Roll up the stuffed chicken and roll into a 2 inch thick. Place on a large baking sheet and brush with egg mixture.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until chicken is cooked through. Remove from oven and brush with olive oil.
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