5 lg. broiler-fryer breasts (about 3/4 lb. each), split, skinned and boned
2 c. buttermilk baking mix
1/3 c. chopped green onions
2 tbsp. oil
1 can minced shrimp
1 can (8 oz.) water chestnuts, drained and chopped
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, slightly beaten with 2 tbsp. water
Oil for deep-fat frying
Sweet-Sour Apricot Sauce

Place chicken between pieces of waxed paper and with mallet or broad side of cleaver pound thin. Dredge in baking mix; set chicken and baking mix aside.

In large skillet, saute onions in oil until tender. Add shrimps, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir until shrimps are opaque. Add cornstarch mixture; cook and stir until thickened.

Place 2 tbsp. filling at one end of each breast half; roll up and secure with picks. Dip in egg mixture; roll in remaining baking mix. Heat oil in fryer to 400 degrees. Fry rolls 2 at a time 10 minutes or until golden brown. Drain; keep warm in 300 degree oven until serving time. Serve with Sweet Sour Apricot Sauce.

Makes 5 generous servings, 2 rolls each. Per roll: 307 cal, 24 g pro, 21 g car, 1.4 g fat, 115 mg chol.

NOTE: Chicken can be pounded and dredged and filling can be made day ahead. Refrigerate until ready to use. Sauce keeps refrigerated at least one month.