Oriental stuffed chicken rolls with sweet-sour apricot sa

5 servings

Ingredients

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

Recipe By :

From: Date: 05/30

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