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Crisp Chicken Rolls

Yield: 6 Servings

Ingredients and directions for this recipe

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

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

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,

See also:
Previous recipe Crisp Chicken Fingers
Next recipe Crisp Chicken Szechuan

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