3 whole chicken breasts, halved & boned
1 1/4 c. cooked shrimp, chopped
3/4 c. butter, softened
1/4 c. chopped green onions
Salt
Salad oil
1 c. flour
1 1/4 tsp. baking powder

Pound each chicken breast to about 1/4 inch thickness. In bowl combine shrimp, butter, onions and 1 1/2 teaspoons salt. Mix well. Spoon mixture into middle of each breast leaving 1/2 inch edge all around. From narrow end, roll each. Fasten with toothpicks. Cover and refrigerate at least 15 minutes.

Heat oil to 370 degrees. Combine in medium bowl flour, baking powder, 1 teaspoon salt and 3/4 cup water until blended. With tongs, dip 3 rolls, one at a time in flour mixture, then lower in oil. Fry until golden, about 10 to 15 minutes, turning occasionally. Drain on paper towels and repeat with remaining 3 rolls. TRY to find toothpicks and remove. Serve immediately.