Asian Stuffed Chicken Rolls With Sweet Sour Apricot Sa Recipe

• 5 lrg Chicken breasts -- boneless
• 2 Tbsp. Cornstarch mixed with 1/4
• 2 c. Buttermilk baking mix Water
• 1/3 c. Minced green onions
• 2 x Large eggs -- slightly beaten With
• 2 Tbsp. Oil Water
• 1 c. Chopped shrimp Oil for deep-fat frying
• 8 ounce Water chestnuts -- liquid removed And Sweet-sour Apricot Sauce -- Minced
• 3/4 c. Bean sprouts -- rinsed and
• 1/2 c. Packed brown sugar -- Liquid removed
• 3 Tbsp. Soy sauce
• 2 Tbsp. Soy sauce
• 1 Tbsp. Instant chicken bouillon
• 1/2 tsp Dry mustard

1. 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.
2. The dish was such a success which she went one step further and concocted a delicious Oriental-style filling of her own.
3. Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by a sauce quickly made from apricot preserves.
4. To round out the menu, Mrs. Thompson serves crisp Chinese noodles or possibly steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with Chinese almond cookies and tea.
5. Place chicken between pcs of waxed paper and with a mallet or possibly broad side of a cleaver, lb.
6. thin.
7. Dredge in baking mix; set chicken and baking mix aside.
8. In large skillet, saute/fry onions in oil till tender.
9. Add in shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir till shrimp are opaque.
10. Add in cornstarch mix; cook and stir till thickened.
11. Place 2 Tbsp.
12. filling at one end of each breast half; roll up and secure with toothpicks.
13. Dip in egg mix; roll in remaining baking mix.
14. Heat oil in fryer to 400 F. Fry rolls 2 at a time 10 min or possibly till golden.
15. Drain; keep hot in 300 oven till serving time.
16. Serve with Sweet-sour Apricot Sauce.
17. NOTE: chicken can be pounded and dredged and filling can be made a day ahead.
18. Chill till ready to use.
19. Sauce keeps refrigerated at least one month.
20. Sauce Combine all ingredients in small saucepan.
21. Stir over medium-low heat till sugar dissolves.
22. Serve hot or possibly at room temperature.
23. Makes about 2/3 c..

chicken breasts, cornstarch, buttermilk baking mix water, green onions, eggs, water, shrimp oil, water, sprouts, brown sugar, soy sauce, soy sauce, chicken bouillon, mustard

Taken from cookeatshare.com/recipes/asian-stuffed-chicken-rolls-with-sweet-sour-apricot-sa-70583 (may not work)