Based on this YouTube video's total view count of 595K views and industry-standard rates, the estimated total earning is $417 - $1.19K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore Garlic chicken butter roll  with 595,585 views, 14,261 likes, and 13 comments. Experience the impact of this video content that has captured audience attention.

Chessy garlic chicken crispy rolls Ingredients 2 lb boneless, skinless chicken breast, cut into small cubes 1 tsp salt, or to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tbsp paprika 1/2 tsp chili flakes 1 tsp fresh garlic, finely minced 1 tbsp oil (for marinating) 2 tbsp oil, for cooking 1 tbsp butter 3–4 garlic cloves, finely minced 1/2 cup heavy whipping cream 2 tbsp cream cheese, softened 1 tbsp fresh parsley, chopped 2 tbsp lemon juice To assemble: 1 1/2 cup mozzarella cheese, shredded 5-6 flour medium tortillas Oil for frying Method: In a bowl, combine the chicken with salt, black pepper, garlic powder, onion powder, paprika, chili flakes ,1 tbsp lemon juice and oil. Mix until evenly coated. Heat the oil in a large skillet over medium-high heat add butter . Add the chicken and cook until golden and fully done, reaching an internal temperature of 165°F. During the final minute, add 1 tsp minced garlic. Pour in the heavy cream and incorporate the cream cheese, stirring until smooth and creamy. Mix until the pieces are coated in the sauce. Simmer gently for 2–3 minutes, until the sauce thickens enough to cling to the chicken. Add 1 tbsp lemon juice. Stir in the parsley. Remove from the heat and let the filling cool slightly. Warm the tortillas briefly to make them flexible. Divide the chicken filling among the tortillas and sprinkle mozzarella over each portion. Fold in the sides and roll tightly, keeping the filling enclosed. Heat a shallow layer of oil in a skillet over medium heat. Place the rolls seam-side down first. Fry for 2–3 minutes per side, turning until golden brown and crispy all over. Let the rolls rest for 1–2 minutes before slicing diagonally. Serve hot while the tortillas are crispy and the mozzarella is melted.

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