Title: Oriental Stuffed Chicken Rolls with Sweet-Sour Apricot Sa
Categories: Chinese, Chicken
Yield: 5 Servings

5 lg Chicken breasts -- boneless
2 tb Cornstarch mixed with 1/4
2 c Buttermilk baking mix
Water
1/3 c Chopped green onions
2 Eggs -- slightly beaten
With
2 tb Oil
Water
1 c Minced shrimp
Oil for deep-fat frying
8 oz Water chestnuts -- drained
And
Sweet-sour Apricot Sauce --
Chopped
3/4 c Bean sprouts -- rinsed and
1/2 c Packed brown sugar --
Drained
3 tb Soy sauce
2 tb Soy sauce
1 tb Instant chicken bouillon
1/2 ts Dry mustard

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 2/3 cup.

Recipe By :

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip