Campbell Soup- Chicken Kiev

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