Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter or margarine -- softened
  2        tablespoons  chopped parsley
  1       medium clove  garlic -- minced
     1/4      teaspoon  thyme leaves -- crushed
  1               dash  pepper
  3                     boneless skinless chicken breasts -- (1 1/2 lb.)
                        split
  1                     egg -- lightly beaten
     1/2           cup  fine dry bread crumbs
                        corn or peanut oil
  2        tablespoons  chopped onion
  2        tablespoons  butter or margarine
  1                can  {10 3/4 oz.} condensed creamy chicken
                        -- mushroom soup
     1/3           cup  milk
  2        tablespoons  dry sherry or cognac
                        hot cooked rice

Preparation:

1. Blend 1/2 cup softened butter, 1 tablespoon parsley, garlic, thyme and pepper. 2. Form butter mixture into a patty 3/4 inch thick on waxed paper; freeze until firm. 3. Meanwhile, flatten chicken breasts with the flat side of a knife to 1/4 inch thickness. 4. Cut butter patty into 6 equal pieces; place one piece in the center of each breast. 5. Tuck in ends of breast, roll up tightly and secure with toothpicks. 6. Dip roll-ups in egg, then in bread crumbs; chill. 7. Fry chicken in deep oil heated to 350 F. 10 to 12 minutes, or until well browned; drain on absorbent towels. 8. Meanwhile, to make sauce, cook onion with remaining parsley in 2 tablespoons butter in a saucepan until tender. 9. Blend in soup, milk and sherry; heat, stirring occasionally. Serve sauce with roll-ups. Serve on rice.

Nutritional Information:

321 Calories (kcal); 22g Total Fat; (61% calories from fat); 29g Protein; 1g Carbohydrate; 153mg Cholesterol; 289mg Sodium