Campbell Soup - Chili Dogs
INGREDIENTS:
1/2 c Butter
1 tb Chopped parsley
1 Clove (medium) garlic;
-minced
1/4 ts Rosemary; crushed
2 lb Chicken breasts; boned/split
1 md Egg; beaten
1/2 c Fine dry bread crumbs
2 tb Chopped onion
1 tb Chopped parsley
2 tb Butter
1 cn Cream of chicken soup
1/3 c Milk
2 tb Sherry or substitute
1/2 c Butter
1 tb Chopped parsley
1 Clove (medium) garlic;
-minced
1/4 ts Rosemary; crushed
2 lb Chicken breasts; boned/split
1 md Egg; beaten
1/2 c Fine dry bread crumbs
2 tb Chopped onion
1 tb Chopped parsley
2 tb Butter
1 cn Cream of chicken soup
1/3 c Milk
2 tb Sherry or substitute
In saucepan, cook onion with parsley in 2 tablespoons of butter until tender. Blend in soup, milk and sherry. Heat; stir occasionally. Fry 2 breast rolls at a time in deep fat at 350 degrees for 10-12 minutes until well browned. Drain on absorbant paper, serve with sauce. Submitted