Asian Stuffed Chicken Rolls With Sweet Sour Apricot Sa

Directions

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. The dish was such a success which she went one step further and concocted a delicious Oriental-style filling of her own.
2. 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 possibly steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with Chinese almond cookies and tea.
3. Place chicken between pcs of waxed paper and with a mallet or possibly broad side of a cleaver, lb. thin. Dredge in baking mix; set chicken and baking mix aside.
4. In large skillet, saute/fry onions in oil till tender. Add in shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir till shrimp are opaque.
5. Add in cornstarch mix; cook and stir till thickened.
6. Place 2 Tbsp. filling at one end of each breast half; roll up and secure with toothpicks. Dip in egg mix; roll in remaining baking mix.
7. Heat oil in fryer to 400 F. Fry rolls 2 at a time 10 min or possibly till golden. Drain; keep hot in 300 oven till serving time. Serve with Sweet-sour Apricot Sauce.
8. NOTE: chicken can be pounded and dredged and filling can be made a day ahead. Chill till ready to use. Sauce keeps refrigerated at least one month.
9. Sauce Combine all ingredients in small saucepan. Stir over medium-low heat till sugar dissolves. Serve hot or possibly at room temperature.
10. Makes about 2/3 c..