Asian Stuffed Chicken Rolls With Sweet Sour Apricot Sa Recipe - chicken breasts

Method

• 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 which 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 possibly steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with Chinese almond cookies and tea.
• Place chicken between pcs of waxed paper and with a mallet or possibly broad side of a cleaver, lb.
• thin.
• Dredge in baking mix; set chicken and baking mix aside.
• In large skillet, saute/fry onions in oil till tender.
• Add in shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir till shrimp are opaque.
• Add in cornstarch mix; cook and stir till thickened.
• Place 2 Tbsp.
• filling at one end of each breast half; roll up and secure with toothpicks.
• Dip in egg mix; roll in remaining baking mix.
• Heat oil in fryer to 400 F. Fry rolls 2 at a time 10 min or possibly till golden.
• Drain; keep hot in 300 oven till serving time.
• Serve with Sweet-sour Apricot Sauce.
• NOTE: chicken can be pounded and dredged and filling can be made a day ahead.
• Chill till ready to use.
• Sauce keeps refrigerated at least one month.
• Sauce Combine all ingredients in small saucepan.
• Stir over medium-low heat till sugar dissolves.
• Serve hot or possibly at room temperature.
• Makes about 2/3 c..