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Creamy Stuffed Chicken Rolls

Thin chicken breasts filled with a creamy mix of sautéed carrots, onions, and mozzarella, rolled tight, topped with egg-cheese sauce, and baked until golden and tender.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 420 kcal

Equipment

  • 1 | cutting board |
  • 1 | Meat mallet | or rolling pin
  • 1 | Skillet |
  • 1 | Mixing bowl |
  • 1 | Baking dish |
  • 1 | Whisk |

Ingredients
  

  • 4 | | chicken breasts | pounded thin
  • 1 | | onion | sliced
  • 2 | | carrots | julienned
  • 1/2 | cup | cream |
  • 1 1/2 | cups | shredded mozzarella |
  • 2 | | eggs |
  • 1/2 | cup | milk |
  • 1 | tsp | paprika |
  • | | salt and pepper | to taste
  • | | oil | for sautéing

Instructions
 

  • Season pounded chicken with salt, pepper, and paprika.
  • Sauté onion and carrots until soft.
  • Mix vegetables with cream and most of the mozzarella.
  • Spread filling on chicken and roll tightly.
  • Place rolls seam-side down in a baking dish.
  • Whisk eggs with milk and pour over the rolls.
  • Top with remaining mozzarella.
  • Bake at 375°F until golden and cooked through.

Notes

Pound chicken evenly for uniform cooking.
Cool filling slightly before rolling.
Store leftovers refrigerated up to 3 days.
Reheat gently in the oven to keep moisture.