Crispy Chicken Rolls

posted by bionicgal 06-03-98 6:43 AM

Crispy Chicken Rolls

3 large whole chicken breasts, skinned, boned and halved
1 1/4 cp cooked, shelled and deveined shrimp, chopped
3/4 cp butter or margarine, room temp.
1/4 cp chopped green onions
salad oil
1 cp flour
1 1/4 tsp double-acting baking powder
3/4 cp water

With mallet or side of heavy saucer, pound chicken pieces to about 1/4" thickness.

In medium bowl, combine shrimp with butter or margarine, 1 1/2 tsp salt and green onions. Spoon mixture on to centers of breasts leaving 1/2" edge all around

Starting at one of the narrow ends, roll up each chicken breast, jellyroll fashion. Fasten with toothpicks. Cover and place in refrigerator for 15 min.

Meantime, in large Dutch oven (or electric skillet) over moderate heat, heat 1 inch salad oil to 370*. In medium bowl, blend flour, baking powder, 1 tsp salt and water.

With tongs or fork, roll a chicken breast into flour mixture making sure to coat conpletely, do remaining rolls the same way.

Lower about 3 rolls into hot oil and fry until golden, 10 to 15 min, turning occasionally. (If using electric shillet you can do all rolls at once.)

Remove rolls from oil and drain on paper towels. Keep warm and repeat with remaining rolls. Carefully remove toothpicks; place rolls on a warm serving platter.

Serve immediately so they get to the table hot and crispy.

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