Cheesy Chicken Roll with Creamy White Sauce
Ingredients
For the Chicken Roll
½ kg boneless chicken breast
Sliced ham
Cheese (quick-melt or mozzarella)
Salt, to taste
Black pepper, to taste
Paprika, to taste
Chili powder, to taste
Oregano (optional)
Additional seasoning (optional, according to your taste)
For the Coating
1 egg
2 tablespoons milk
Salt & pepper, to taste
All-purpose flour
Bread crumbs
For the White Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup fresh milk or evaporated milk
Salt & pepper, to taste
For Frying
Cooking oil (enough for deep frying)
Procedure
1️⃣ Prepare the Chicken
Slice each chicken breast horizontally to make it thinner.
Place between plastic wrap and pound using a rolling pin or flat object until evenly thin.
Season both sides with salt, black pepper, paprika, chili powder, and oregano.
2️⃣ Add Filling & Roll
Place ham and cheese on top of the flattened chicken.
Roll tightly and tuck in both ends to seal.
Chill in the refrigerator for 30 minutes to 1 hour to firm up.
3️⃣ Coat the Chicken
Prepare coating stations:
Plate 1: Flour
Bowl: Egg beaten with milk, salt & pepper
Plate 2: Bread crumbs
Roll chicken in flour.
Dip into egg mixture.
Coat well with bread crumbs.
4️⃣ Fry
Heat oil over medium heat.
Fry chicken rolls for about 7 minutes per side or until golden brown and fully cooked.
Remove and let rest for 15 minutes before slicing.
🥛 Make the White Sauce
In a pan, melt butter over low heat.
Add flour and stir continuously for 1–2 minutes.
Slowly pour in milk while stirring to avoid lumps.
Season with salt and pepper.
Stir until thick and creamy.
5️⃣ Serve
Slice the chicken rolls.
Pour warm white sauce on top.
Serve and enjoy!
Tips
For extra crispiness, double-coat (egg → breadcrumbs again).
You can bake at 180°C (350°F) for 25–30 minutes if you prefer less oil.
Add mozzarella inside for extra cheese pull
Perfect pang-handaan, birthday, fiesta, or family gathering!
