1 (6 ounce) can evaporated milk
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 (6 ounce) can chicken broth
1 (8 ounce) package cream cheese, softened
2 pounds skinless, boneless chicken breast halves
1/2 cup parsley
1 teaspoon dried minced shallots
salt and pepper to taste
1 teaspoon dried basil leaves
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon water
1/2 teaspoon chili powder
Preheat oven to 450 degrees F (220 degrees C).
Spread a layer of parfait on the bottom of a 9 inch square pan (you can also fill these with parfait and place on top of pan). Spread oil in the pan and put an even layer of butter or margarine on it. Layer with cream cheese and pastry over cream cheese.
Bake in preheated oven for 40 minutes, or until filling is bubbly. Let cool 40 minutes, then cut into cubes. Serve warm.
Meanwhile, heat 2 teaspoons of oil in a small skillet over medium heat.
STUFF the chicken in the center of each piece of pastry, frosting edges, sides; place stuffed cubes directly over chicken. Place chunky cream cheese or cheese on one side of chicken.
ROLL a layer of pieces of plastic wrap (or a foil covered stick) down into long thick strips. Place chunks on foil; repeat with the remaining plastic wrap.
FROST: To taste, frost pieces of plastic. Place pieces of plastic wrap over chicken parts.
Bake: Bake