Campbell Soup- Chicken Kiev

* Exported from MasterCook *

CAMPBELL SOUP - CHICKEN KIEV

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter
1 tablespoon Chopped parsley
1 medium Clove garlic -- minced
1/4 teaspoon Rosemary -- crushed
2 pounds Chicken breasts -- boned/split
1 medium Egg -- beaten
1/2 cup Fine dry bread crumbs
2 tablespoons Chopped onion
1 tablespoon Chopped parsley
2 tablespoons Butter
1 can Cream of chicken soup
1/3 cup Milk
2 tablespoons Sherry or substitute

Blen together 1/2 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 1/4 inch thickness.
Cut butter into 6 equal pieces, place one in centre of each breast. Tuck in end
s
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 10-12 minutes until well browned. Drain on
absorbant paper, serve with sauce. Submitted By JANE KNOX On 09-11-94

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