Stuffed Chicken Rolls With Sweet-Sour Sauce

Recipe Ingredients

5		Chicken breasts - boneless (large)
2 cups	474ml	Buttermilk baking mix
1/3 cup	20g / 0.7oz	Chopped green onions
2 tablespoons	30ml	Oil
1 cup	93g / 3.3oz	Minced shrimp
8 oz	227g	Water chestnuts - drained and
3/4 cup	120g / 4.2oz	Bean sprouts - rinsed and
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Instant chicken bouillon
2 tablespoons	30ml	Cornstarch mixed with 1/4 - cup water
2		Eggs - slightly beaten with
		Water
		Oil for deep-fat frying
		Sweet-sour apricot sauce
1/4 cup	59ml	Apricot preserves
1/2 cup	80g / 2.8oz	Packed brown sugar
2 tablespoons	30ml	Cider vinegar
2 tablespoons	30ml	Soy sauce
1/2 teaspoon	2.5ml	Dry mustard

Recipe Instructions

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 French-style chicken roll. The dish was such a success that she went one step further and concocted a delicious Oriental-style filling of her own.

Buttermilk baking mix gives the chicken an extra-crunchy 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 oil-vinegar 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 Sweet-sour 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 medium-low heat until sugar dissolves. Serve warm or at room temperature.

Makes about 2/3 cup.

Source:
MONDAY TO FRIDAY SHOW #MF6605

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