+ 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.
