Oriental Stuffed Chicken Rolls With Sweet-Sour Apricot Sauce

1. 1

   Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by a sauce quickly made from apricot preserves. To round out the menu, Mrs. Thompson serves crisp Chinese noodles or steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with Chinese almond cookies and tea.

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   Place chicken between pieces of waxed paper and with a mallet or broad side of a cleaver, pound thin. Dredge in baking mix; set chicken and baking mix aside.

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   In large skillet, saute onions in oil until tender. Add shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir until shrimp are opaque.

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   Add cornstarch mixture; cook and stir until thickened.

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   Place 2 tablespoons filling at one end of each breast half; roll up and secure with toothpicks. Dip in egg mixture; roll in remaining baking mix.

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   Heat oil in fryer to 400 F. Fry rolls 2 at a time 10 minutes or until golden brown. Drain; keep warm in 300 oven until serving time. Serve with Sweet-sour Apricot Sauce.

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   NOTE: chicken can be pounded and dredged and filling can be made a day ahead. Refrigerate until ready to use. Sauce keeps refrigerated at least one month.

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   Sauce Combine all ingredients in small saucepan. Stir over medium-low heat until sugar dissolves. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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