Shrimp-Stuffed Chicken Rolls

Cook and dice shrimp, then set aside. With a meat mallet, pound each breast half to 1/4 inch thickness.

In a bowl, mix shrimp, butter, green onions and salt. Spoon mixture onto centers of breasts, leaving 1/2 inch edge all around each. From a narrow end, roll each breast, jelly-roll fashion, then fasten with toothpicks. Cover and refrigerate for 15 minutes.

Meanwhile, in 5-quart Dutch oven or sauce pot over medium-high heat, heat 1 inch oil to 370 degrees F on deep-fat thermometer (An electric skillet set to 370 degrees F may also be used).

In a medium-size bowl, make the coating: Mix flour, baking powder, water and salt.

With tongs, dip 3 chicken rolls, one at a time, in flour mixture to coat, then lower into hot oil. Fry rolls, turning occasionally, until golden, about 10-15 minutes. Drain rolls on paper towels and keep warm.

Repeat with remaining rolls. Discard toothpicks before serving.