• 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
  1. With mallet or dull edge of French knife, pound chicken pieces to about 1/4 inch
  2. thickness.
  3. In medium bowl, combine butter or margarine, 1 teaspoon salt and green onions.
  4. Spoon mixture on to centers of breasts leaving 1/2 inch edge all around.
  5. Starting at one of the narrow ends, roll up each chicken piece, jelly-roll
  6. fashion. Fasten with toothpicks. Cover and refrigerate 15 minutes.
  7. Meanwhile, in 5 quart dutch oven or deep fryer, over medium-high heat, heat 1
  8. inch oil to 370o F.
  9. In medium bowl with wire whisk, blend flour, baking powder, 1 teaspoon salt and
  10. water. With tongs, roll 3 chicken rolls, one at a time, into flour mixture
  11. making sure all the sides are coated evenly.
  12. To fry chicken rolls: Lower into hot oil and fry until golden, 10 to 15 minutes,
  13. turning occasionally. With a slotted spoon, remove rolls from oil and allow them
  14. to drain on paper
  15. towels. Keep warm.
  16. Repeat with remaining rolls. Using a fork to hold chicken rolls steady, remove
  17. toothpicks. Place rolls on a warm serving platter.
  18. Serve immediately so that the chicken rolls are hot and retain their crispness.