1 large chicken breast
1 cup butter, melted
1 cup finely chopped onion
1/2 teaspoon salt
1 teaspoon ground black pepper
1 (6 ounce) can evaporated milk
1 (16 ounce) can broccoli, drained
1 (3 ounce) package dry corn bread stuffing mix
3 tablespoons dried marjoram
3 tablespoons dried basil
1 egg
Place chicken in a large pot, and add the melted butter. Cover, and reduce heat to medium-low, breaking up any lumps while stirring. Cook over medium heat, stirring occasionally, for about 1 hour. Remove chicken from pot, and allow to cool slightly.
Melt butter in a skillet over medium heat. Add onion, salt, and pepper. Stir-fry 10 minutes, or until onion is thick and peppers are lightly browned. Stir in the eggs, one at a time, until just incorporated.
Return chicken to pot. Stir in the broccoli and remaining ingredients. Cover, and simmer 45 minutes, or until chicken is tender, stirring occasionally. Remove from heat, and let cool.