Blen together half cup butter, parsley, garlic, rosemary and pepper. On waxed paper, form patty 3 cm thick; place in freezer until firm. Meanwhile flatten chicken breasts with meat hammer or edge of heavy saucer to 1 cm thickness. Cut butter into 6 equal pieces, place one in centre of each breast. Tuck in end s 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 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 180ºC or 10-12 minutes until well browned. Drain on absorbant paper, serve with sauce. Submitted By JANE KNOX On 09-11-94