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Receta Oriental Stuffed Chicken Rolls Withsweet-Sour Apricot Sauce
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Ingredientes
- 5 lg. broiler-fryer breasts (about 3/4 pound each), split, skinned and boned
- 2 c. buttermilk baking mix
- 1/3 c. minced green onions
- 2 T oil
- 1 can chopped shrimp
- 1 can (8 ounce) water chestnuts, liquid removed and minced
- 3/4 c. bean sprouts, rinsed and liquid removed
- 3 T soy sauce
- 1 T instant chicken bouillon
- 2 T cornstarch mixed with 1/4 c. water
- 2 large eggs, slightly beaten with 2 T water
- Oil for deep-fat frying
- Sweet-Sour Apricot Sauce
Direcciones
- Place chicken between pcs of waxed paper and with mallet or possibly broad side of cleaver lb thin. Dredge in baking mix; set chicken and baking mix aside.In large frying pan, saute onions in oil till tender. Add in shrimps, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir till shrimps are opaque. Add in cornstarch mix; cook and stir till thickened.
- Place 2 T filling at one end of each breast half; roll up and secure with picks. Dip in egg mix; roll in remaining baking mix. Heat oil in fryer to 400 degrees. Fry rolls 2 at a time 10 min or possibly till golden. Drain; keep warm in 300 degree oven till serving time. Serve with Sweet Sour Apricot Sauce.
- Makes 5 generous servings, 2 rolls each. Per roll: 307 cal, 24 g pro, 21 g car, 1.4 g fat, 115 mg chol.
- NOTE: Chicken can be pounded and dredged and filling can be made day ahead. Chill till ready to use. Sauce keeps refrigerated at least one month.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 60 | 23% |
| Total Fat 6.8g | 9% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.06g | |
| Cholesterol 190mg | 63% |
| Sodium 644mg | 27% |
| Potassium 517mg | 15% |
| Total Carbs 32.7g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.12g | 5% |
| Protein 16.71g | 27% |
