Chicken Breasts Stuffed With Seasoned Butter

Course : Chicken
Serves: 6
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1/2 cup butter or margarine -- softened
2 tablespoons chopped parsley
1 clove garlic minced
1/4 teaspoon thyme leaves -- crushed
1 dash pepper
3 medium boneless skinless chicken breasts -- (1 1/2 lb.) split
1 large egg -- lightly beaten
1/2 cup fine dry bread crumbs
1 Cup corn or peanut oil
2 tablespoons chopped onion
2 tablespoons butter or margarine
1 can condensed creamy chicken mushroom soup
1/3 cup milk
2 tablespoons dry sherry or cognac
2 Cup hot cooked rice

Preparation / Directions:

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

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