Crisp chicken rolls

Yield: 6 Servings

Measure Ingredient
3 \N Chicken breasts; halved, boned and skinned
1¼ cup Chopped cooked shrimp
¾ cup Softened butter
¼ cup Chopped green onion
1½ teaspoon Salt
\N \N Oil
1 cup Flour
1¼ teaspoon Baking powder
1 teaspoon Salt
¾ cup Water

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.



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, .

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