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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Tangy Ingredients:
3 large boneless skinless chicken breasts |
1 1/2 lbs shrimp, cooked and peeled |
1/4 cup butter or 1/4 cup margarine |
1/2 cup green onion, chopped |
3 jalapenos, seeded and chopped |
3 teaspoons salt |
1/4 cup vegetable oil |
1 cup all-purpose flour |
1 1/4 teaspoons baking powder |
1/4 cup water |
Directions:
1. Pound chicken breasts to 1/4 inch thickness. Coarsely chops shrimp and transfer to medium bowl. Combine shrimp, butter, green onions, jalapenos and 1 1/2 tsp salt. Spoon shrimp and vegetable mixture onto each breast. Roll evenly into logs. Secure seams with toothpicks; cover and refrigerate for at least 30 minutes.
2. Heat oil in large heavy pot or skillet 370 degrees. In medium bowl mix flour, baking powder, remaining salt and water. Whip until well blended. Dip 3 chicken rolls, one at a time, into flour mixture and then into hot oil. Fry 10 to 15 minutes until golden.
3. Drain on absorbent paper. Repeat with remaining 3 rollls. Remove toothpicks and serve immediately to retain crispnedd. May also be browned and cooked 350 degree oven for 20 minutes.
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