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Receta Campbell Soup Chicken Kiev
by Global Cookbook

Campbell Soup Chicken Kiev
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Ingredientes

  • 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

Direcciones

  1. Blen together 1/2 c. butter, parsley, garlic, rosemary and pepper. On waxed paper, form patty 1 inch thick; place in freezer till hard.
  2. 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.
  3. 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.