Oriental stuffed chicken rolls with sweet-sou

5 Servings

Ingredients

Quantity Ingredient
5 larges Chicken breasts, boneless
2 cups Buttermilk baking mix
⅓ cup Chopped green onions
2 tablespoons Oil
1 cup Minced shrimp
8 ounces Water chestnuts, drained and chopped
¾ cup Bean sprouts, rinsed and drained
3 tablespoons Soy sauce
1 tablespoon Instant chicken bouillon
2 tablespoons Cornstarch mixed with 1/4 cup water
2 Eggs, slightly beaten with 2 tablespoons water
Oil for deep-fat frying
Sweet-sour Apricot Sauce
¼ cup Apricot preserves
½ cup Packed brown sugar
2 tablespoons Cider vinegar
2 tablespoons Soy sauce
½ teaspoon Dry mustard

Directions

Looking for a new way to treat some leftovers, Margaret Thompson of Chicago, an innovative cook, decided to use chop suey as a filling for a French-style chicken roll. The dish was such a success that she went one step further and concocted a delicious Oriental-style filling of her own. Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by a sauce quickly made from apricot preserves. To round out the menu, Mrs. Thompson serves crisp Chinese noodles or steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with Chinese almond cookies and tea.

Place chicken between pieces of waxed paper and with a mallet or broad side of a cleaver, pound thin. Dredge in baking mix; set chicken and baking mix aside.

In large skillet, saute onions in oil until tender. Add shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir until shrimp are opaque.

Add cornstarch mixture; cook and stir until thickened.

Place 2 tablespoons filling at one end of each breast half; roll up and secure with toothpicks. Dip in egg mixture; roll in remaining baking mix.

Heat oil in fryer to 400~F. Fry rolls 2 at a time 10 minutes or until golden brown. Drain; keep warm in 300~ oven until serving time. Serve with Sweet-sour Apricot Sauce.

NOTE: chicken can be pounded and dredged and filling can be made a day ahead. Refrigerate until ready to use. Sauce keeps refrigerated at least one month.

Sauce Combine all ingredients in small saucepan. Stir over medium-low heat until sugar dissolves. Serve warm or at room temperature.

Makes about ⅔ cup.

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