Yield: 6 Servings
|3||Chicken breasts; halved, boned and skinned|
|1¼ cup||Chopped cooked shrimp|
|¾ cup||Softened butter|
|¼ cup||Chopped green onion|
|1¼ teaspoon||Baking powder|
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)
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, .