French · Dinner
Fried Stuffed Chicken Rolls (High-Protein)
Chicken breast pounded thin, stuffed with ham and Emmental, layered with a cottage cheese and white bean filling, coated in breadcrumbs and pan-fried until golden. The roll reveals a molten cheese and bean centre when cut, served with lemon and parsley.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
68.4gProtein
23.6gFat
28.3gCarbs
2.9gSugar
5.6gFiber
1180mgSodium
312mgChol
9.1gSat Fat
980mgPotassium
410mgCalcium
4.2mgIron
1.6mcgVitamin B12
9.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pound the chicken breast between plastic wrap to 1/4-inch thickness. Mince the garlic and chop the parsley.
2
Build
Mash the cannellini beans with cottage cheese, garlic, and parsley into a coarse paste.
3
Stuff
Layer ham and Emmental over the pounded chicken, spread the bean paste on top, roll tightly, and secure with toothpicks. Chill for 15 minutes.
4
Dredge
Season the roll with salt and pepper, coat in flour, dip in beaten egg, and press into panko mixed with Parmesan.
5
Fry
Heat olive oil in a skillet over medium heat and fry the roll 12–15 minutes, turning every 3–4 minutes, until deep golden and chicken reaches 165°F inside.
6
Plate
Rest the roll for 3 minutes, slice diagonally into 3–4 pieces, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 2.2 oz60g ham
- 2.2 oz60g Emmental cheese
- 3.6 oz100g cannellini beans
- 2 oz56g cottage cheese (full-fat)
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 4 tbsp30g all-purpose flour
- 22 eggs
- 1.4 oz40g panko breadcrumbs
- 2 tbsp2 tbsp Parmesan
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 lemon wedge, to serve
