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