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Chicken and Ham Rolls

2 Whole chicken breasts
1 sl Ham steak; cut 1/2" thick
Poultry seasoning
2 ts Hoisin sauce
1/2 c A. P. flour
1/4 ts -Salt
1/2 c Milk; OR 1/4 c Milk and 1/4 c -Water
1 tb Cornstarch
1 1/2 c Oil; for deep frying
1 oz Vermicelli; deep fried


Pound fillets (skin and bones removed. ) Sprinkle with poultry seasoning.

Cut ham into four 1/2" wide strips. Spread each strip with hoisin sauce. Place each piece of ham diagonally onto each chicken breast. Roll up and secure with two toothpicks. Chill 15 min.

Sift flour and salt. Blend in egg and milk to form batter. Sprinkle rolls with cornstarch then coat with batter. Deep-fry two at a time in hot oil until golden. Remove toothpicks and serve sliced and garnished with fried noodles.


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