Side Pannel
Crisp Chicken Rolls
Ingredients List
- 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
Directions
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
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
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