Chicken Kiev

• 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

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.

butter, parsley, garlic, rosemary, chicken breasts, eggs, bread crumbs, onions, parsley, butter, soup, milk, sherry

Taken from recipeland.com/recipe/v/chicken-kiev-36543 (may not work)