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Category: Poultry
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/2 lb. cooked shrimp
6 chicken breast fillets
3/4 c. butter, softened
3 green onions, chopped
2 tsp. salt
vegetable oil
1 c. all-purpose flour
1/2 tsp. baking powder
1 c. water
Chop shrimp; set aside.
Place each chicken breast in a large freezer bag and pound to about 1/4-inch thickness.
In medium bowl, combine shrimp, butter, green onion and 1 teaspoon of the salt.
Spoon mixture on to centers of breasts, leaving a 1/2-inch edge around each.
From narrow end, roll each, jellyroll fashion; secure with toothpicks. Cover and refrigerate rolls at least 15 minutes.
Meanwhile, in a Dutch oven, heat 1 inch of oil to 370F.
Remove chicken rolls from refrigerator and dust well with flour.
In medium bowl, mix 1 cup flour, baking powder, water and remaining 1 teaspoon salt until well blended.
Roll three rolls in batter to coat all sides. Lower into hot oil and fry until golden, 10 to 15 minutes, turning occasionally.
Drain chicken rolls on paper towels; keep warm. Repeat with remaining three rolls. Remove and discard toothpicks.
**The stuffed chicken can be deep-fried ahead of time and reheated in the oven at 375F for about 20 minutes.
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CHICKEN BREASTS - STUFFED - SHRIMP AND GREEN ONION
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Category: Poultry
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/2 lb. cooked shrimp
6 chicken breast fillets
3/4 c. butter, softened
3 green onions, chopped
2 tsp. salt
vegetable oil
1 c. all-purpose flour
1/2 tsp. baking powder
1 c. water
Chop shrimp; set aside.
Place each chicken breast in a large freezer bag and pound to about 1/4-inch thickness.
In medium bowl, combine shrimp, butter, green onion and 1 teaspoon of the salt.
Spoon mixture on to centers of breasts, leaving a 1/2-inch edge around each.
From narrow end, roll each, jellyroll fashion; secure with toothpicks. Cover and refrigerate rolls at least 15 minutes.
Meanwhile, in a Dutch oven, heat 1 inch of oil to 370F.
Remove chicken rolls from refrigerator and dust well with flour.
In medium bowl, mix 1 cup flour, baking powder, water and remaining 1 teaspoon salt until well blended.
Roll three rolls in batter to coat all sides. Lower into hot oil and fry until golden, 10 to 15 minutes, turning occasionally.
Drain chicken rolls on paper towels; keep warm. Repeat with remaining three rolls. Remove and discard toothpicks.
**The stuffed chicken can be deep-fried ahead of time and reheated in the oven at 375F for about 20 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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