Cheese-Stuffed Chicken Rolls Recipe

Fried chicken with cheesy centers? Yes, please!

Who doesn’t love crispy chicken rolls with a gooey surprise center? Serving chicken with a rich sauce and buttered brown rice makes it even more comforting. Try this chicken recipe this weekend!

Cheese-Stuffed Chicken Rolls Recipe

Melanie Jimenez
Fried chicken with cheesy centers? Yes, please!
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Others
Servings 4


Cheese-Stuffed Chicken Rolls Ingredients

  • 4 sticks mozzarella cheese 2 1/2-inch-long, 1/2-inch thick
  • 4 fillets Chicken (use breast part), skinless, pounded until 1/4 inch thick
  • 1 Cup all-purpose flour
  • Salt to taste
  • black pepper to taste
  • 2 to 3 large Egg beaten
  • 1 1/2 cups Japanese breadcrumbs (Panko)
  • vegetable oil to deep-fry
  • 2 tablespoons olive oil
  • 2 tablespoons Garlic chopped
  • 3 to 4 tablespoons basil pesto store-bought or homemade
  • 1/2 Cup whipping cream
  • 3 to 4 tablespoons Butter unsalted
  • 4 cups brown rice cooked and cooled


  • Make the chicken rolls: Place a mozzarella stick on the center of a chicken fillet. Roll tightly and seal center and edges with toothpicks. Repeat with remaining fillets.
  • Place flour in a bowl; season with salt and pepper. Place eggs in another bowl and breadcrumbs on a plate. Dredge chicken rolls in flour, dip in egg, then coat with breadcrumbs. Refrigerate until ready to use, at least 30 minutes.
  • Heat olive oil in a large frying pan. Sauté garlic until soft. Add pesto and cream. Simmer until slightly thick. Remove from heat; season with salt and pepper. Set aside.
  • Melt butter in another pan. Add brown rice and toss to coat well. Season with salt. Set aside.
  • Heat 2 inches vegetable oil in a shallow nonstick pan to about 325°F. Fry rolls until golden, about 7 to 8 minutes.
  • Divide buttered rice among plates. Top with chicken rolls and pesto cream.
Tried this recipe?Let us know how it was!

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