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Crispy Chicken Rolls

3 whole chicken breasts
1 1/4 cups cooked shrimp, chopped
3/4 cup butter or margarine
1/4 cup chopped green onions
2 1/2 tsps salt
1/4 cup vegetable oil
1 cup all-purpose flour
1 1/4 tsp double acting baking powder
3/4 cup water

Pound chicken to 1/4-inch thickness. Combine shrimp, butter, green
onions and 1 1/2 teaspoons salt. Spoon mixture onto each breast.
Wrap and secure with toothpicks; cover and refrigerate until ready
to cook. Heat oil to 370-degrees in Dutch oven or electric skillet.
In medium bowl mix flour, baking powder, 1 teaspoon salt and water.
Whip until well blended. Dip 3 chicken rolls one at a time, into
flour mixture and then into hot oil. Fry 10 to 15 minutes until
golden. Drain on paper towels. Repeat with remaining 3 rolls. Remove
toothpicks and serve immediately to retain crispness. May be browned
and cooked in 350-degree oven for 20 minutes. Makes 6 servings.

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