Recipe - Crisp Chicken Rolls

3 Chicken breasts; halved,
boned and skinned
1 One fourth cup Chopped cooked shrimp
Three fourths cup Softened butter
One fourth cup Chopped green onion
1 One half teaspoon Salt
Oil
1 cup Flour
1 One fourth teaspoon Baking powder
1 teaspoon Salt
Three fourths cup Water

About 2One half hours before serving, pound chicken to One fourth inch thickness.
Combine shrimp, butter, onion and salt. Spoon into center of breast,
leaving One half inch edge all around. Roll from narrow end; fasten with
toothpicks. Cover and refrigerate 15 minutes. In Dutch oven, over
mediumhigh 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 1015 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 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.