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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is one of my family's favorite meals. It takes a little work, but it is well worth the effort! I love the deep fry taste, but will often make it using Shake 'N Bake instead of the tempura to make it more healthy. Ingredients:
3 whole boneless skinless chicken breasts, halved |
3/4 lb shrimp |
water |
1 garlic clove, cut in half |
1 bay leaf |
10 peppercorns |
1/2 cup butter |
1/4 cup chopped green onion, tops included |
1/4 cup seasoned bread crumbs |
1/2 teaspoon salt |
vegetable oil |
1 cup flour |
1 1/4 teaspoons baking powder |
3/4 cup water |
1 teaspoon salt |
remoulade sauce |
Directions:
1. Pound chicken breasts to 1/4 thickness between two sheets of waxed paper.
2. Poach shrimp in boiling water with garlic, bay leaf, and peppercorns for 2 minutes.
3. Shell, devein, and chop cooked shrimp.
4. Combine with butter, onion, bread crumbs and salt.
5. Divide the shrimp mixture into 6 equal parts and spoon into the center of the chicken breasts, leaving 1/4 on all sides.
6. Roll and fasten with toothpicks to secure.
7. Cover and refrigerate for 15 minutes.
8. Heat oil to 375 degrees in a deep fryer.
9. Mix together the flour, baking powder, water and salt.
10. Dip the chicken rolls in the batter and fry for 10 minutes, turning often.
11. Drain on paper towels.
12. Remove toothpicks from chicken rolls.
13. Serve with Remoulade Sauce.
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