French · Dinner
Fried Stuffed Chicken Rolls
Boneless chicken breast is pounded thin, filled with Gruyere and ham, rolled tight, then dredged through flour, egg and panko and fried until the crust turns deep gold. Sliced open it releases a molten cheese and ham centre, finished with a squeeze of lemon and served with a small green salad.
$5
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
613Calories
54.1gProtein
32.8gFat
26.9gCarbs
1.6gSugar
1.9gFiber
882mgSodium
295mgChol
9.9gSat Fat
692mgPotassium
331mgCalcium
2.8mgIron
1.3mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
all-time-classics
Instructions
1
Prep
Butterfly the chicken breast and pound it thin between plastic wrap, then season the ham slice, place the Gruyere baton at one end, and roll tightly, securing with toothpicks.
2
Chill
Rest the rolled chicken in the refrigerator for 15 minutes until firm.
3
Dredge
Coat the roll in the all-purpose flour, dip in beaten egg, then press into panko breadcrumbs until fully coated on all sides.
4
Fry
Heat the vegetable oil in a small skillet over medium heat and fry the roll for 10 to 12 minutes, turning every few minutes, until the crust is deep golden and the internal temperature reads 165F.
5
Plate
Remove the toothpicks, slice the roll on a diagonal, and arrange on a plate with the arugula tossed in olive oil and the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast, butterflied and pounded thin
- 86g86g Gruyere cheese, cut into a baton
- 56g56g cooked ham
- 48g48g all-purpose flour
- 22 eggs, beaten
- 60g60g panko breadcrumbs
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper, freshly ground
- 160ml160ml vegetable oil, for shallow-frying
- 22 lemon wedge, for serving
- a small handful of arugula, for serving
- 2 tsp2 tsp olive oil, for dressing the salad
