5 split chicken breasts, boneless
2 c. Bisquick
2 tbsp. oil
1/3 c. chopped green onions with tops
1 sm. jar mushrooms, chopped fine
1 (8 oz.) can water chestnuts, chopped and drained
3/4 c. bean sprouts, rinsed and drained
3 tbsp. soy sauce
1 tbsp. instant chicken bouillon
2 tbsp. cornstarch mixed with 1/4 c. water
2 eggs, beaten

Place chicken between sheets of wax paper and pound until very thin. Dredge in baking mix and set aside.

In a large skillet, saute onions in oil until tender, add mushroom, chestnuts, sprouts, soy sauce, bouillon, cornstarch, water, cook until thickened. Place 2 tablespoons of filling on one end of breast, roll up and secure with toothpicks.

Dip into beaten eggs and roll again in Bisquick. Heat deep fryer to 400 degrees. Fry until golden brown. Serve with Apricot Sauce.

APRICOT SAUCE:

1/2 c. Apricot Sauce
2 tbsp. cider vinegar
1/2 tsp. dry mustard
1/2 c. brown sugar
2 tbsp. soy sauce

Combine all ingredients and heat until all is dissolved.