Blen together 1/2 cup butter, parsley, garlic, rosemary, and pepper.
On waxed paper, form patty 1" thick; place in freezer until firm.
Meanwhile flatten chicken breasts with meat hammer or edge of heavy
saucer to 1/4" thickness. Cut butter into 6 equal pieces, place one
in centre of each breast. Tuck in ends and roll out tightly. Secure
with toothpicks or skewers. Dip in egg and then in bread crumbs.
Chill. In saucepan, cook onion with parsley in 2 ta 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 F for 10 to 12 minutes
until well browned. Drain on absorbant paper, serve with sauce.
