Asian Stuffed Chicken Rolls With Sweet Sour Apricot Sa Recipe Recipe

Name: Asian Stuffed Chicken Rolls With Sweet Sour Apricot Sa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lrg Chicken breasts -- boneless; 2 Tbsp. Cornstarch mixed with 1/4; 2 c. Buttermilk baking mix Water; 1/3 c. Minced green onions; 2 x Large eggs -- slightly beaten With; 2 Tbsp. Oil Water; 1 c. Chopped shrimp Oil for deep-fat frying; 8 ounce Water chestnuts -- liquid removed And Sweet-sour Apricot Sauce -- Minced; 3/4 c. Bean sprouts -- rinsed and; 1/2 c. Packed brown sugar -- Liquid removed; 3 Tbsp. Soy sauce; 2 Tbsp. Soy sauce; 1 Tbsp. Instant chicken bouillon; 1/2 tsp Dry mustard

Servings: persons

5 lrg Chicken breasts -- boneless
2 Tbsp. Cornstarch mixed with 1/4
2 c. Buttermilk baking mix Water
1/3 c. Minced green onions
2 x Large eggs -- slightly beaten With
2 Tbsp. Oil Water
1 c. Chopped shrimp Oil for deep-fat frying
8 ounce Water chestnuts -- liquid removed And Sweet-sour Apricot Sauce -- Minced
3/4 c. Bean sprouts -- rinsed and
1/2 c. Packed brown sugar -- Liquid removed
3 Tbsp. Soy sauce
2 Tbsp. Soy sauce
1 Tbsp. Instant chicken bouillon
1/2 tsp Dry mustard

1
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.
2
The dish was such a success which she went one step further and concocted a delicious Oriental-style filling of her own.
3
Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by a sauce quickly made from apricot preserves.
4
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.
5
Place chicken between pcs of waxed paper and with a mallet or possibly broad side of a cleaver, lb.
6
thin.
7
Dredge in baking mix; set chicken and baking mix aside.
8
In large skillet, saute/fry onions in oil till tender.
9
Add in shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir till shrimp are opaque.
10
Add in cornstarch mix; cook and stir till thickened.
11
Place 2 Tbsp.
12
filling at one end of each breast half; roll up and secure with toothpicks.
13
Dip in egg mix; roll in remaining baking mix.
14
Heat oil in fryer to 400 F. Fry rolls 2 at a time 10 min or possibly till golden.
15
Drain; keep hot in 300 oven till serving time.
16
Serve with Sweet-sour Apricot Sauce.
17
NOTE: chicken can be pounded and dredged and filling can be made a day ahead.
18
Chill till ready to use.
19
Sauce keeps refrigerated at least one month.
20
Sauce Combine all ingredients in small saucepan.
21
Stir over medium-low heat till sugar dissolves.
22
Serve hot or possibly at room temperature.

1431

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 lrg Chicken breasts -- boneless, 2 Tbsp. Cornstarch mixed with 1/4, 2 c. Buttermilk baking mix Water, 1/3 c. Minced green onions, and more.

Yes, Asian Stuffed Chicken Rolls With Sweet Sour Apricot Sa Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Stuffed Chicken Rolls With Sweet Sour Apricot Sa Recipe

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