Stuffed Chicken Rolls with Potato

Once the vegetable mixture has cooled, stuff the chicken fillets with the filling. Secure the open sides of the fillets with toothpicks or kitchen twine.

Coat the Chicken:

Dip the stuffed chicken rolls into the beaten eggs, then coat them in flour. This will give the chicken a nice crispy coating when frying.

Fry the Chicken:

Heat vegetable oil in a large pan over medium-high heat. Once the oil is hot, carefully add the chicken rolls and fry them for about 5-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C).

Serve:

Once cooked, remove the chicken rolls from the pan and let them rest for a couple of minutes. Slice the rolls into thick pieces and garnish with fresh parsley.

Serve hot with a side of your choice, such as a fresh salad, rice, or roasted vegetables.

Serving and Storage Tips