Instructions: About 2-1/2 hours before serving, pound chicken to 1/4 inch thickness.

Combine shrimp, butter, onion and salt. Spoon into center of breast, leaving 1/2 inch edge all around. Roll from narrow end; fasten with toothpicks. Cover and refrigerate 15 minutes. In Dutch oven, over medium-high heat, heat 1 inch oil to 370. Mix flour, baking powder, salt and water until blended. Dip three chicken rolls, 1 at a time, into flour mixture, then into oil. Fry until golden for 10-15 minutes, turning occasionally. Drain and repeat with other three breasts. Remove toothpicks.

Keep warm on heated platter.

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