LOBSTER STUFFED CHICKEN ROLLS

4 boneless chicken breasts, skinned and flattened
l/2 to l cup cooked lobster meat, chopped
l/4 cup green onions, chopped
l cup water chestnuts, chopped
l/2 cup broccoli, chopped
l/2 cup mushrooms, sliced
Bisquick and small amount of milk (for coating)
Mix lobster meat, green onions, water chestnuts, broccoli and
mushrooms. Place in the middle of a flattened chicken breast and
roll up. Secure with toothpicks.
Mix Bisquick in a small amount of milk to moisten. Dip each roll in
the coating mixture. Fry in oil until just golden brown. Keep warm
in a 300 oven. Before serving make sauce………
l/4 cup peach or apricot preserves
l/2 cup brown sugar
2 tbsps. apple cider or basalmic vinegar
2 tbsps. soy sauce
l/2 tsp. dry mustard
l/4 tsp. garlic powder
Combine all ingredients in a saucepan and cook until smooth. Serve
over the warm chicken rolls.