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| Home -> [Chicken, Entrees, Meats, Poultry, Soups & Stews] -> [Campbell soup - chicken kiev Recipe] |
Campbell soup - chicken kiev
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| Artist: |
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Yield: |
6 |
| Categories: |
Chicken, Entrees, Meats, Poultry, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Butter | | 1
| tbsp | Chopped parsley | | 1
| med | Clove garlic, minced | | 1/4
| tsp | Rosemary, crushed | | 2
| lbs | Chicken breasts, boned/split | | 1
| med | 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 |
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Procedures:
| 1 | Blen together ?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 ?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 350 °F for 10-12 minutes until well browned. | | 13 | Drain on absorbant paper, serve with sauce. | | 14 | Submitted by jane knox on 09-11-9 |
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