French · Dinner
Fried Stuffed Chicken Rolls (Gluten-Free)
Boneless chicken breast is pounded thin, filled with gruyere, ham, and parsley, then rolled and coated in a seasoned rice-flour and gluten-free breadcrumb crust before shallow-frying to a golden shell. Served with a lemon wedge.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.2gProtein
34.6gFat
22.8gCarbs
1.2gSugar
1.4gFiber
920mgSodium
298mgChol
11.9gSat Fat
610mgPotassium
280mgCalcium
2.6mgIron
1.1mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pound the chicken breast between plastic wrap to 1/4-inch thickness. Layer gruyere, ham, and parsley over it, scatter garlic and butter, then roll tightly and secure with toothpicks.
2
Chill
Refrigerate the rolled chicken uncovered for 15 minutes until firm.
3
Dredge
Season rice flour with salt and pepper. Coat the roll in flour, dip in beaten egg, then press into breadcrumbs until fully covered.
4
Fry
Heat vegetable oil in a skillet over medium heat until a breadcrumb sizzles on contact. Shallow-fry the roll for 12–14 minutes, turning every 3 minutes, until deep golden on all sides and internal temperature reaches 165°F.
5
Plate
Rest for 3 minutes, remove toothpicks, slice on bias, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 2.2 oz60g gruyere
- 1.4 oz40g ham-cooked
- 2 tbsp2 tbsp fresh parsley
- 2 clove2 clove garlic
- 2 tsp2 tsp butter
- 6 tbsp48g rice flour
- 22 eggs
- 2/3 cup70g panko-breadcrumbs
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup120ml vegetable oil
