Source:

Julie Cross

Serves/Makes:12

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

Preparation

• place chicken breasts between two pieces of plastic wrap and pound with meat mallet until they are about 1/4 inch thick.
• Mix together softened butter, onions, and shrimp (works best using your hands!)
• Divide mixture evenly amoung chicken breasts.
• Roll breasts from wide end to narrow.
• Secure with toothpicks (I have always used three for each breast, that way my family knows how many to look for!)
• Refrigerate at least one hour.
• Mix together salt, flour, and baking powder.
• Add enough water to make batter (about the consistancy of pancake batter.)
• Heat about 3 inches of oil in deep fry pan (350 degrees (175 C.) to 375 degrees)
• Dip each breast in batter and fry till crispy.
• Drain on paper towels and put in oven to keep warm while continuing to cook remainder of chicken.
• Serve immediately.

Comments

I serve these with white rice and sweet and sour sauce. For company, rather than batter and fry, I roll each breast in italian seasoned bread crumbs, put in glass baking dish, and bake at 350 degrees for about 1 1/4 hours.