2 teaspoons olive oil
8 cloves garlic, halved
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried rosemary
3 (3 ounce) packages cream cheese, softened
1/2 teaspoon paprika
1 tablespoon brown sugar
1 egg
1/4 cup milk
Heat olive oil in a large skillet over medium heat. Saute garlic in the olive oil until golden brown. Reduce heat to medium-low, and add rosemary, oregano, basil, salt, oregano, basil, sage, rosemary, basil and rosemary. Stir and return to cook one minute more. Mix with cream cheese, paprika, and brown sugar, and cook one minute more.
Pour egg into skillet. Brown quickly on one surface, and quickly on another surface. Pour remaining cream cheese mixture over chicken.
Reduce heat to medium. Cover and simmer 45 minutes, or until chicken is cooked through and juices run clear. Peel off skin, and cut into 1-inch slices.
Stir remaining cream cheese mixture and brown sugar into skillet. Bring to a boil, and cook, stirring, for about 5 minutes. Place chicken slices in skillet, and cook for one minute, or until chicken is cooked through and juices run clear.