Shrimp Stuffed Chicken Rolls

Name: Shrimp Stuffed Chicken Rolls
Ingredients: 6 whole boneless chicken breasts, separated (12 pieces); 2 cups (475 ml) finely chopped cooked shrimp; 2 sticks butter (can substitute margarine)softened; 1/2 cup (125 ml) finely chopped green onions; 1 tsp (5 ml) salt; 2 cups (475 ml) flour; 2-1/2 tsp (12.5 ml) baking powder; water; oil for frying

9 ingredients

12 steps

Ingredients

6 whole boneless chicken breasts, separated (12 pieces)
2 cups (475 ml) finely chopped cooked shrimp
2 sticks butter (can substitute margarine)softened
1/2 cup (125 ml) finely chopped green onions
1 tsp (5 ml) salt
2 cups (475 ml) flour
2-1/2 tsp (12.5 ml) baking powder
water
oil for frying

Directions

1

place chicken breasts between two pieces of plastic wrap and pound with meat mallet until they are about 1/4 inch thick.
2

Mix together softened butter, onions, and shrimp (works best using your hands!)
3

Divide mixture evenly amoung chicken breasts.
4

Roll breasts from wide end to narrow.
5

Secure with toothpicks (I have always used three for each breast, that way my family knows how many to look for!)
6

Refrigerate at least one hour.
7

Mix together salt, flour, and baking powder.
8

Add enough water to make batter (about the consistancy of pancake batter.)
9

Heat about 3 inches of oil in deep fry pan (350 degrees (175 C.) to 375 degrees)
10

Dip each breast in batter and fry till crispy.
11

Drain on paper towels and put in oven to keep warm while continuing to cook remainder of chicken.
12

Serve immediately.