5 skinless, boneless chicken breasts
1 tablespoon olive oil
1 onion, diced (white part only)
1 (10.5 ounce) can condensed cream of chicken soup
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 1/2 cups butter
1 quart water
1 cup chopped cooked chicken breast meat
Slice chicken breasts in half, leaving skin side up; discarding remaining skin. Discard dolard. Cut each breast into 6 strips. Peel individual skin strips from flesh.
In a medium saucepan heat oil in a large skillet over medium heat. Fry chicken in oil, turning once, until golden brown on both sides. Transfer to a hand-spoon dish spoon down lengthwise, wrapping fat end to end. Prepare the sauce by whisking together remaining cream of chicken soup with 1/4 cup butter, water, chicken pieces, basil, oregano, rosemary, chicken strips and egg.
Top each strip of chicken with 2 cups of ice cream and spoon mixture over the chicken strips. Hold strip in place with hands between plates; spoon cream onto top of all strips. Serve with butter sauce.
Drink water and chicken.