Oriental Stuffed Chicken Rolls with Sweet-Sour Apricot Sa

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Oriental Stuffed Chicken Rolls with Sweet-Sour Apricot Sa Ingredients

5 lg Chicken breasts -- boneless	8 oz Water chestnuts -- drained
2 tb Cornstarch mixed with 1/4	And
2 c Buttermilk baking mix	Sweet-sour Apricot Sauce --
Water	Chopped
1/3 c Chopped green onions	3/4 c Bean sprouts -- rinsed and
2 Eggs -- slightly beaten	1/2 c Packed brown sugar --
With	Drained
2 tb Oil	3 tb Soy sauce
Water	2 tb Soy sauce
1 c Minced shrimp	1 tb Instant chicken bouillon
Oil for deep-fat frying	1/2 ts Dry mustard

Instructions for Oriental Stuffed Chicken Rolls with Sweet-Sour Apricot Sa

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. Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Chinese

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