3/4 lb. shrimp, cleaned
3 lg. chicken breasts, skinned, boned & halved
3/4 c. butter, softened
1/4 c. green onions, chopped
1 1/2 c. long grain rice
Salad oil
1 c. all purpose flour
1 1/4 tsp. baking powder
1 1/4 tsp. salt
3/4 c. water
1 tbsp. parsley

Two hours before serving:

Cook, dice shrimp and set aside. Pound chicken pieces to about 1/4". In medium bowl combine shrimp, butter, green onions and salt. Spoon into center of breasts, leaving 1/2" edge all around. From a narrow end, roll and fasten with toothpicks. Cover and refrigerate for 15 minutes. Prepare rice as directed and keep warm. Meanwhile heat 1" of salad oil. Coat chicken rolls in flour mixture of baking powder, water and 1 teaspoon of salt. Fry until golden; drain. Remove toothpicks. Combine rice and parsley and arrange on platter with chicken. Makes 6 servings.