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Crisp Chicken Rolls



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Crisp Chicken Rolls

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

About 2-1/2 hours before serving, pound chicken to 1/4 inch thickness.
Combine shrimp, butter, onion and salt. Spoon into center of breast,
leaving 1/2 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

Ingredients:

3 Chicken breasts; halved,
-boned and skinned
1 1/4 c Chopped cooked shrimp
3/4 c Softened butter
1/4 c Chopped green onion
1 1/2 ts Salt
Oil
1 c Flour
1 1/4 ts Baking powder
1 ts Salt
3/4 c Water

Serves:

6 Servings

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