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Shrimp Stuffed Chicken Rolls
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Julie Cross


  • 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
  • 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.
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.

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