Recipe - Oriental Stuffed Chicken Rolls With Sweet-Sour Apricot Sa

5 lg Chicken breasts boneless
2 tablespoon Cornstarch mixed with 1/4
2 cup Buttermilk baking mix
Water
1/3 cup Chopped green onions
2 Eggs slightly beaten
With
2 tablespoon Oil
Water
1 cup Minced shrimp
Oil for deepfat frying
8 ounce Water chestnuts drained
And
Sweetsour Apricot Sauce
Chopped
Three fourths cup Bean sprouts rinsed and
One half cup Packed brown sugar
Drained
3 tablespoon Soy sauce
2 tablespoon Soy sauce
1 tablespoon Instant chicken bouillon
One half teaspoon 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
Frenchstyle chicken roll. The dish was such a success that she went one
step further and concocted a delicious Orientalstyle filling of her own.
Buttermilk baking mix gives the chicken an extracrunchy 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
oilvinegar 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
Sweetsour 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 mediumlow 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