More Great Recipes: Poultry

CRISPY CHICKEN ROLLS


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3 large boneless skinless chicken breasts
1/4 cup chopped green onions
3/4 cup butter or margarine, softened
salt
oil
1 cup all purpose flour
1 1/4 teaspoons baking powder
3/4 cup water


With mallet or dull edge of French knife, pound chicken pieces to about 1/4 inch


thickness.



In medium bowl, combine butter or margarine, 1 teaspoon salt and green onions.



Spoon mixture on to centers of breasts leaving 1/2 inch edge all around.


Starting at one of the narrow ends, roll up each chicken piece, jelly-roll


fashion. Fasten with toothpicks. Cover and refrigerate 15 minutes.



Meanwhile, in 5 quart dutch oven or deep fryer, over medium-high heat, heat 1


inch oil to 370o F.



In medium bowl with wire whisk, blend flour, baking powder, 1 teaspoon salt and


water. With tongs, roll 3 chicken rolls, one at a time, into flour mixture


making sure all the sides are coated evenly.



To fry chicken rolls: Lower into hot oil and fry until golden, 10 to 15 minutes,


turning occasionally. With a slotted spoon, remove rolls from oil and allow them


to drain on paper


towels. Keep warm.



Repeat with remaining rolls. Using a fork to hold chicken rolls steady, remove


toothpicks. Place rolls on a warm serving platter.



Serve immediately so that the chicken rolls are hot and retain their crispness.


Pairs Well With


Notes

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