Crispy-Creamy Chicken Rolls

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Time: 45 min | Difficulty: Easy

These crispy and creamy chicken rolls are golden brown and crispy on the outside, tender and wonderfully spicy and creamy on the inside. Juicy chicken, melted mozzarella, paprika, and aromatic spices come together in a handy roll of rolled white bread – breaded and fried until crispy. Whether as a party snack, finger food, a quick lunch, or as a highlight of a buffet: these rolls are easy to make, incredibly delicious, and a real crowd-pleaser!

Preparation: 25 min | Cooking: 20 min

These things were amazing—the outside was crispy, and then the creamy, spicy chicken core with the melted mozzarella... simply amazing! – Prime Recipes

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Ingredients

Serves 4-6

Nutritional information per serving

approx. 775 kcal | 93.2 g carbohydrates | 22.2 g fat | 45.0 g protein

Crispy and creamy Chicken Rolls

• 500 g chicken breast

• Vegetable oil

• Paprika powder

• Cajun powder

• Garlic powder

• Salt

• Black pepper

• Green and red bell peppers

• 1 red onion

• Soy cream

• 1 tsp cream cheese

• 80 g grated mozzarella

• 20-25 slices of white bread

• 2 eggs

• 150 g panko or breadcrumbs

• White paste: Mix flour and water

7-step Preparation

1. Prepare the chicken

• Cut 500 g chicken breast into small cubes.

• Sauté in a little vegetable oil until the meat is cooked through and lightly browned.

• Season generously with paprika, Cajun seasoning, garlic powder, salt, and black pepper. Set aside.

2. Sauté the vegetables

• Finely dice the red onion, red bell pepper, and green bell pepper.

• Sauté in the same pan with a little oil until slightly softened.

3. Prepare the creamy filling

• Return the cooked chicken to the pan.

• Stir in a dash of soy cream, 1 teaspoon of cream cheese, and 80g of grated mozzarella.

• Simmer over low heat until creamy and thickened.

• Season to taste and let cool.

4. Prepare the white bread

• Remove the crusts from 20–25 slices of white bread (cut off the edges).

• Thinly roll each slice with a rolling pin.

5. Fill the rolls

• Place 1-2 tablespoons of the chicken cream filling in the center of each flattened bread.

• Brush the edges with the white paste (made from flour and water).

• Roll up the bread and press the ends down firmly.

6. Bread

• Dress the finished rolls first in beaten egg, then in panko or breadcrumbs until completely coated.

7. Fry

• Heat oil in a pan or saucepan.

• Fry the rolls until golden brown or fry in plenty of oil, then drain on paper towels.

💡 Save calories –

Total savings potential: 👉 Up to 150–300 kcal per serving if you:

• Use only 1 egg for the breading (instead of 2), which is usually enough

• Reduce panko/breadcrumbs to 100 g and only coat thinly

• Replace white bread with thin wraps or whole-grain toast

• Reduce mozzarella to 40–50 g or use light cheese

• Use less oil when frying / alternatively, bake in the oven with parchment paper and spray oil

• Replace cream cheese with low-fat cream cheese (or low-fat quark)

👉 These changes significantly reduce the fat content, while achieving almost identical results in consistency and taste.