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Crispy Chicken Rolls

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  Chicken breast halves 6
  Chopped cooked shrimp 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Vegetable oil 150 Milliliter

Place each chicken breast half on a sheet of waxed paper.
Ratten chicken to 1/4inch thickness using a meat mallet or rolling pin.
Combine shrimp, butter, onion, and 3/4 teaspoon salt; spoon about 1/4 cup shrimp mixture in center of each piece of chicken.
Roll up lengthwise, and secure with a wooden pick.
Cover and refrigerate 15 minutes.
Combine 1 cup flour, baking powder, salt, and water.
Dredge each chicken roll in flour, and coat with batter.
Fry in 1 inch hot oil (375°) in a large skillet about 15 minutes or until golden brown.
Drain thoroughly on paper towels; serve immediately

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Crispy Chicken Rolls Recipe