1 (8 ounce) package cream cheese, softened
1 egg, beaten
1 tablespoon mayonnaise
1/4 teaspoon dried parsley
1/4 teaspoon salt
5 pre-cooked and diced slices chicken breast meat
1 egg, beaten
4 cups shredded Swiss cheese
Preheat oven to 450 degrees F (230 degrees C).
Combine cream cheese and egg, and mix thoroughly. Stir in mayonnaise, parsley, salt, chunks of chicken, Swiss cheese, flour, sugar, taco seasoning, tomato, Taco Sauce, green bell pepper and basil. Roll into 1/4 inch balls.
Dip the tops of the balls in flour until golden. Place them in a large skillet and dish drizzled with green or Mexican salsa. Fry at 400 degrees F (200 degrees C) for about 5 to 9 minutes each side. Drain on paper towels. Note: If using a metal spoon, grease the bottom of the form for easier flipping.
Remove meat from skillet onto foil lined baking sheet. Brush lightly with egg and mayonnaise marinade, transfer to foil pastry bag lined with butter knife and sprinkle with dried parsley and salt. Quickly pierce meat with butter knife to get into deep sides of meat.
Bake for 15 minutes, or until lightly browned. Serve immediately and refrigerate.