Chicken Kiev

Name: Chicken Kiev
Ingredients: 1/2 cup butter; 1 tablespoon parsley leaves chopped; 1 medium garlic cloves minced; 1/4 teaspoon rosemary leaves crushed; 2 pounds chicken breasts boned, split; 1 medium eggs beaten; 1/2 cup bread crumbs fine, dry; 2 tablespoons onions chopped; 1 tablespoon parsley leaves chopped; 2 tablespoons butter; 1 can soup, cream of chicken; 13 cup milk; 2 tablespoons sherry

13 ingredients

14 steps

Ingredients

1/2 cup butter
1 tablespoon parsley leaves chopped
1 medium garlic cloves minced
1/4 teaspoon rosemary leaves crushed
2 pounds chicken breasts boned, split
1 medium eggs beaten
1/2 cup bread crumbs fine, dry
2 tablespoons onions chopped
1 tablespoon parsley leaves chopped
2 tablespoons butter
1 can soup, cream of chicken
13 cup milk
2 tablespoons sherry

Directions

1

Blend together 1/2 cup butter, parsley, garlic, rosemary and pepper.
2

On waxed paper, form patty 1 inch thick; place in freezer until firm.
3

Meanwhile flatten chicken breasts with meat hammer or edge of heavy saucer to 1/4 inch thickness.
4

Cut butter into 6 equal pieces, place one in centre of each breast.
5

Tuck in ends and roll out tightly.
6

Secure with toothpicks or skewers.
7

Dip in egg and then in bread crumbs.
8

Chill.
9

In saucepan, cook onion with parsley in 2 tablespoons of butter until tender.
10

Blend in soup, milk and sherry.
11

Heat; stir occasionally.
12

Fry 2 breast rolls at a time in deep fat at 350F (180C).
13

for 10 to 12 minutes until well browned.
14

Drain on absorbant paper, serve with sauce.