Crispy and Creamy Chicken Rolls

Ingredients

• 500 g Chicken breast (Cut into small pieces)
• Vegetable oil for cooking and frying (Use a little to cook the filling and enough to fry the rolls)
• Paprika (To taste)
• Cajun seasoning (To taste)
• Garlic powder (To taste)
• Salt (To taste)
• Black pepper (To taste)
• Green bell pepper (Chopped; the recipe does not specify an amount)
• Red bell pepper (Chopped; the recipe does not specify an amount)
• 1 Red onion (Diced)
• 200 ml Heavy cream or whipping cream (The source describes it as “soy heavy cream”; soy heavy cream may be used)
• 1 tsp Cream cheese (The source states “1 tspb”; interpreted as 1 teaspoon)
• 80 g Shredded mozzarella cheese (Add while the filling is still hot)
• 20 slices White bread slices (The recipe yields 20–25 rolls; use 20 to 25 slices. Remove the crusts)
• 2 Eggs (Beaten)
• 150 g Panko or breadcrumbs (For coating the rolls)
• 30 g All-purpose flour (Estimated amount for preparing the sealing paste)
• 45 ml Water (Approximate amount; mix with the flour until a thick paste forms)

Steps

1. 1

   Cut the chicken breast into small, uniform pieces so it cooks evenly.

2. 2

   Heat a large skillet over medium heat and add a little vegetable oil.

3. 3

   Add the chicken to the skillet and cook, stirring occasionally, until fully cooked and no longer pink in the center, approximately 6–8 minutes.

4. 4

   Add paprika, Cajun seasoning, garlic powder, salt, and black pepper to taste. Stir well to coat the chicken evenly and cook for 1 more minute, until the spices are fragrant.

5. 5

   Add the green bell pepper, red bell pepper, and chopped red onion. Cook for a few minutes, stirring, until the vegetables soften but retain some texture, approximately 4–5 minutes.

6. 6

   Pour in the cream and add the cream cheese. Stir until everything is combined and the filling is smooth and creamy; cook gently for 2–3 minutes without allowing it to boil vigorously.

7. 7

   Remove the skillet from the heat. While the mixture is still hot, add the shredded mozzarella and stir until melted and fully incorporated, creamy, and stretchy. Allow the filling to cool slightly so it can be handled.

8. 8

   Place a slice of white bread on the work surface and flatten it with a rolling pin. Cut off and remove all the crusts; repeat with the remaining slices.

9. 9

   In a small bowl, gradually mix the flour with the water until a thick, glue-like paste forms. If it is too runny, add a little more flour.

10. 10

    Spread a thin layer of the flour paste around the edges of a slice of bread.

11. 11

    Place a spoonful of the creamy chicken filling in the center, leaving the edges clear so the roll can be sealed.

12. 12

    Fold the bread in half to form a half-moon shape. Press the edges firmly closed with a fork. Repeat with the remaining bread and filling.

13. 13

    Beat the two eggs in a wide bowl and place the panko or breadcrumbs in another bowl.

14. 14

    Dip each sealed roll into the beaten egg, coating it completely.

15. 15

    Immediately transfer the roll to the panko or breadcrumbs and gently press it so it is well coated on all sides.

16. 16

    Heat enough vegetable oil in a skillet over medium heat. The oil should be hot but not smoking; a breadcrumb should sizzle when it comes into contact with the oil.

17. 17

    Fry the rolls in batches, without overcrowding the skillet, turning them as needed, until golden and crispy on all sides, approximately 2–4 minutes per batch.

18. 18

    Remove the rolls and drain them on a wire rack or paper towels. Let them cool slightly and serve hot.

Notes

The publication states that they can be prepared and fried later. To store them, cool the assembled and breaded rolls before refrigerating; fry them just before serving. The amounts of cream, vegetables, oil, spices, and sealing paste were not specified, so approximate quantities are provided where necessary.

Nutrition per serving

• snack
• appetizer
• chicken
• crispy
• fried
• cheese
• Ramadan recipe
• for sharing