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Add a photoServings: 6
Ingredients
- 1/2 c. Butter
- 1 Tbsp. Minced parsley
- 1 x Clove (medium) garlic, chopped
- 1/4 tsp Rosemary, crushed
- 2 lb Chicken breasts, boned/split
- 1 med Egg, beaten
- 1/2 c. Fine dry bread crumbs
- 2 Tbsp. Minced onion
- 1 Tbsp. Minced parsley
- 2 Tbsp. Butter
- 1 can Cream of chicken soup
- 1/3 c. Lowfat milk
- 2 Tbsp. Sherry or possibly substitute
Directions
- Blen together 1/2 c. butter, parsley, garlic, rosemary and pepper. On waxed paper, form patty 1 inch thick; place in freezer till hard.
- Meanwhile flatten chicken breasts with meat hammer or possibly edge of heavy saucer to 1/4 inch thickness. Cut butter into 6 equal pcs, place one in centre of each breast. Tuck in ends and roll out tightly. Secure with toothpicks or possibly skewers. Dip in egg and then in bread crumbs. Chill.
- In saucepan, cook onion with parsley in 2 Tbsp. of butter till tender. Blend in soup, lowfat milk and sherry. Heat; stir occasionally. Fry 2 breast rolls at a time in deep fat at 350 degrees for 10-12 min till well browned. Drain on absorbant paper, serve with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 6 servings | |
| Calories 484 | |
| Calories from Fat 307 | 63% |
| Total Fat 34.59g | 43% |
| Saturated Fat 16.58g | 66% |
| Trans Fat 0.15g | |
| Cholesterol 160mg | 53% |
| Sodium 628mg | 26% |
| Potassium 360mg | 10% |
| Total Carbs 11.97g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.12g | 1% |
| Protein 29.19g | 47% |
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