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Chicken Breasts Stuffed With Seasoned Butter
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| What You Need: |
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½ cup butter or margarine, softened
2 tablespoons chopped parsley
1 medium clove garlic, minced
¼ teaspoon thyme leaves, crushed
Dash of pepper
3 chicken breasts, split, skinned and boned (about 1½ pounds boneless)
1 egg, lightly beaten
½ cup fine dry bread crumbs
Corn or peanut oil
2 tablespoons chopped onion
2 tablespoons butter or margarine
1 can (10¾ ounces) condensed creamy chicken mushroom soup
½ cup milk
2 tablespoons dry sherry or cognac
Hot cooked rice
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| How To Cook: |
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1. Blend ½ cup softened butter, 1 tablespoon parsley, garlic, thyme and pepper.
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2. Form butter mixture into a patty ¾ inch thick on waxed paper; freeze until firm.
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3. Meanwhile, flatten chicken breasts with the flat side of a knife to ¼ inch thickness.
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4. Cut butter patty into 6 equal pieces; place one piece in the center of each breast.
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5. Tuck in ends of breast, rollup tightly and secure with toothpicks.
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6. Dip roll-ups in egg, then in bread crumbs; chill.
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7. Fry chicken in deep oil heated to 350°F 10 to 12 minutes, or until well browned; drain on absorbent towels.
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8. Meanwhile, to make sauce, cook onion with remaining parsley in 2 tablespoons butter in a saucepan until tender.
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9. Blend in soup, milk and sherry; heat, stirring occasionally.
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10. Serve sauce with roll-ups. Serve on rice.
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