Sauté aromatics: Heat 2 tablespoons oil in a skillet. Sauté 1 pieces onion, finely diced and 3 pieces garlic cloves, minced for 3 minutes

until softened.

Cook the chicken: Add 17.9 ounces chicken breast, finely chopped with 1 teaspoons paprika, 1 teaspoons onion powder, 1 teaspoons oregano, 1 teaspoons ground cumin, 1 teaspoons chili flakes, 1 teaspoons salt, and 1 teaspoons black pepper. Cook over medium heat for 10 minutes

Add flour: Stir in 1 tablespoons all-purpose flour and cook for 3–3m 30s

to remove the raw flour taste.

Simmer with milk: Pour in 0.5 cups whole milk, stir well, and simmer on low for 5 minutes

until mixture thickens.

Finish the filling: Add 1.8 ounces cream cheese and 5.4 ounces sweetcorn, drained. Mix well. Remove from heat and cool completely.

Add mozzarella: Once cooled, stir in 3.6 ounces shredded mozzarella for a cheesy filling.

Prep the bread: Trim crusts off 22 pieces white sandwich bread slices and roll each slice thinly with a rolling pin.

Fill & seal: Spoon 1 tbsp of filling onto each slice. Seal edges with a flour-water paste, pinching firmly. Press with a fork for extra hold if needed.

Coat the rolls: Whisk 3 pieces eggs with 4 tablespoons milk (for egg wash). Dip each roll in the egg wash, then coat fully in 5.4 ounces breadcrumbs.

Fry until golden: Fry in hot oil over medium heat for 3–4 minutes

until golden brown and crispy. Drain on paper towels and serve hot.