3 whole, lg. chicken breasts, skinned, boned, and halved
1 1/4 c. cooked, shelled and deveined shrimp, chopped
3/4 c. butter, softened
1/4 c. chopped green onions
Salt
Salad oil
1 c. all-purpose flour
1 1/4 tsp. double acting baking powder

On cutting board, with mallet or dull edge of knife, pound chicken pieces to about 1/4 inch thickness. In medium bowl, combine shrimp, butter, green onions, and 1 1/2 teaspoons salt. Spoon mixture onto centers of breasts, leaving 1/2 inch edge all around each. From a narrow end, roll each, jelly roll fashion; fasten with toothpicks. Cover and refrigerate 15 minutes.

Meanwhile, in Dutch oven or saucepot over medium high heat, heat 1 inch salad oil to 375 degrees on deep fat thermometer. In medium bowl, with wire whisk or fork, mix flour, baking powder, 1 teaspoon salt, and 3/4 cup water until blended.

With tongs, roll 3 chicken rolls (one at a time) in flour mixture to coat all sides, then lower into hot salad oil. Fry rolls until golden, 10 to 15 minutes, turning occasionally. Drain chicken rolls on paper towels; keep warm. Place rolls on warm platter and serve immediately to retain crispness. Makes 6 servings.