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Campbell Soup Chicken Kiev Recipe
Serves 6
Ingredients: 1/2 cup butter
1 tbsp chopped parsley
1 medium clove garlic, minced
1/4 tsp rosemary, crushed
2 pounds chicken breasts, boned/split
1 medium egg, beaten
1/2 cup fine dry bread crumbs
2 tbsp chopped onion
1 tbsp chopped parsley
2 tbsp butter
1 can cream of chicken soup
1/3 cup milk
2 tbsp sherry or substitute
Instructions: 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 end s 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 350 degrees for 10-12 minutes until well browned.
13. Drain on absorbant paper, serve with sauce.
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