Oriental Stuffed Chicken Rolls With Sweet-Sour Apricot Sauce

• 5 chicken breasts boneless
• 2 cups buttermilk baking mix
• green onions cup Chopped
• 2 tablespoons oil
• 1 cup shrimp Minced
• 8 ounces water chestnuts drained and
• 3/4 cup bean sprouts rinsed and

1. 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.
2. 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.
3. 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.
4. Add cornstarch mixture; cook and stir until thickened.
5. 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.
6. 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.
7. 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.
8. Sauce Combine all ingredients in small saucepan. Stir over medium-low heat until sugar dissolves. Serve warm or at room temperature.

chicken breasts boneless, buttermilk baking, green onions, oil, shrimp, water, bean sprouts

Taken from www.yummly.com/recipe/Oriental-Stuffed-Chicken-Rolls-With-Sweet-Sour-Apricot-Sauce-1664437 (may not work)