CRISPY CHICKEN ROLLS
3 large boneless skinless chicken breasts
1/4 cup chopped green onions
3/4 cup butter or margarine, softened
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
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.