Recipe - Campbell Soup - Chicken Kiev

One half cup Butter
1 tablespoon Chopped parsley
1 Clove (medium) garlic;
minced
One fourth teaspoon Rosemary; crushed
2 pound Chicken breasts; boned/split
1 md Egg; beaten
One half cup Fine dry bread crumbs
2 tablespoon Chopped onion
1 tablespoon Chopped parsley
2 tablespoon Butter
1 cn Cream of chicken soup
1/3 cup Milk
2 tablespoon Sherry or substitute

From: LD Goss ldgoss@METRONET.COM

Date: Wed, 17 Jul 1996 10:19:45 0500
Blen together One half cup butter, parsley, garlic, rosemary and pepper. On
waxed paper, form patty 1 inch thick; place in freezer until firm.
Meanwhile flatten chicken breasts with meat hammer or edge of heavy saucer
to One fourth inch thickness. Cut butter into 6 equal pieces, place one in centre
of each breast. Tuck in ends and roll out tightly. Secure with toothpicks
or skewers. Dip in egg and then in bread crumbs. Chill.

In saucepan, cook onion with parsley in 2 tablespoons of butter until
tender. Blend in soup, milk and sherry. Heat; stir occasionally. Fry 2
breast rolls at a time in deep fat at 350 degrees for 1012 minutes until
well browned. Drain on absorbant paper, serve with sauce. Submitted By JANE
KNOX On 091194

EATL Digest 16 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.