Crisp chicken rolls
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Chicken breasts; halved, boned and skinned | |
| 1¼ | cup | Chopped cooked shrimp |
| ¾ | cup | Softened butter |
| ¼ | cup | Chopped green onion |
| 1½ | teaspoon | Salt |
| Oil | ||
| 1 | cup | Flour |
| 1¼ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ¾ | cup | Water |
Directions
About 2-½ hours before serving, pound chicken to ¼ inch thickness.
Combine shrimp, butter, onion and salt. Spoon into center of breast, leaving ½ inch edge all around. Roll from narrow end; fasten with toothpicks. Cover and refrigerate 15 minutes. In Dutch oven, over medium-high heat, heat 1 inch oil to 370. Mix flour, baking powder, salt and water until blended. Dip three chicken rolls, 1 at a time, into flour mixture, then into oil. Fry until golden for 10-15 minutes, turning occasionally. Drain and repeat with other three breasts. Remove toothpicks.
Keep warm on heated platter.
MRS HUGH BONNER (GAY)
TURNER, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .