---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Oriental Stuffed Chicken Rolls with Sweet-Sour
  Categories: Chinese, Chicken
       Yield: 5 servings
  
       5 lg Chicken breasts, boneless
       2 c  Buttermilk baking mix
     1/3 c  Chopped green onions
       2 tb Oil
       1 c  Minced shrimp
       8 oz Water chestnuts, drained and
            -chopped
     3/4 c  Bean sprouts, rinsed and
            -drained
       3 tb Soy sauce
       1 tb Instant chicken bouillon
       2 tb Cornstarch mixed with 1/4
            -cup water
       2    Eggs, slightly beaten with 2
            -tablespoons water
            Oil for deep-fat frying
            Sweet-sour Apricot Sauce
     1/4 c  Apricot preserves
     1/2 c  Packed brown sugar
       2 tb Cider vinegar
       2 tb Soy sauce
     1/2 ts Dry mustard
  
   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
   that she went one step further and concocted a
   delicious Oriental-style filling of her own.
   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 steamed rice,
   cabbage slaw with an oil-vinegar dressing, fruit
   compote with Chinese almond cookies and tea.
   
   Place chicken between pieces of waxed paper and with a
   mallet or broad side of a cleaver, pound thin.  Dredge
   in baking mix; set chicken and baking mix aside.
   
   In large skillet, saute onions in oil until tender.
   Add shrimp, water chestnuts, bean sprouts, soy sauce
   and bouillon; cook and stir until shrimp are opaque.
   
   Add cornstarch mixture; cook and stir until thickened.
   
   Place 2 tablespoons filling at one end of each breast
   half; roll up and secure with toothpicks.  Dip in egg
   mixture; roll in remaining baking mix.
   
   Heat oil in fryer to 400~F.  Fry rolls 2 at a time 10
   minutes or until golden brown. Drain; keep warm in
   300~ oven until serving time. Serve with Sweet-sour
   Apricot Sauce.
   
   NOTE: chicken can be pounded and dredged and filling
   can be made a day ahead. Refrigerate until ready to
   use. Sauce keeps refrigerated at least one month.
   
   Sauce Combine all ingredients in small saucepan. Stir
   over medium-low heat until sugar dissolves. Serve warm
   or at room temperature.
   
   Makes about 2/3 cup.
  
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