Cheesy Chicken Bread Pockets

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Cheesy Chicken Bread Pockets: The Ultimate Comfort Food

Craving a warm, savory treat that’s both satisfying and portable? Look no further than Cheesy Chicken Bread Pockets! These delightful pockets are bursting with flavor and are perfect for a quick lunch, afternoon snack, or even a casual dinner. They’re a guaranteed crowd-pleaser, especially for kids!

What makes these pockets so irresistible? It’s the perfect combination of soft, golden-brown bread, tender, seasoned chicken, and a generous helping of melted, gooey cheese. The chicken is typically cooked with a blend of herbs and spices, ensuring every bite is packed with savory goodness. Common additions include garlic powder, onion powder, paprika, and a touch of oregano.

The magic happens when all these ingredients are nestled inside a warm, freshly baked bread pocket. Think of it as a miniature chicken pot pie, but with a cheesy twist and a perfectly portable design. You can use pre-made dough for convenience, or get adventurous and bake your own from scratch!

The cheese is the star of the show, adding a creamy, melty element that elevates the entire experience. Cheddar is a classic choice, but you can experiment with mozzarella, Monterey Jack, or even a blend of cheeses for a more complex flavor. Imagine pulling apart the pocket and watching the cheese stretch – pure comfort food bliss!

Cheesy Chicken Bread Pockets are incredibly versatile. They can be baked, air-fried, or even microwaved for a quick and easy snack. Serve them with a side of marinara sauce for dipping, or enjoy them on their own. They’re also a great way to use up leftover cooked chicken, making them a practical and delicious choice for busy families. So, grab your ingredients and get ready to enjoy a warm, cheesy, and chicken-filled delight!

Ingredients

500 chicken ( boneless )1 cup mixed robot peppers1 tablespoon garlic pasteGreen chillies to taste (chopped)1, 1/2 cup white cheddar cheese (grated)2, 1/2 tablespoons plain Melrose cheese spread2 tablespoons olive oil1 tablespoon dried origanum1 teaspoon cumin seeds (coursely groud)2 tablespoons flour1, 1/4 cup milk2 teaspoon Aromat

Intructions

Cut the chicken into tiny cubes.Cut the peppers into tiny cubes.Heat oil in a wide pan.Add the chicken, chillies, garlic, origanum, aromat and cumin.Cooking until the chicken is dry.Add the peppers and mix in. Saute for a minute.Add flour and mix again.Add the milk and mix to a thick saucy consistency.Add the cheese and Melrose.Mix well. Adjust salt if needed.Switch the heat off and allow to cool down completely.

To Assemble

Take 1 packet (700g) white bread that’s sliced.I highly recommend that you use fresh white bread for this.Cut the edges off. (Save the edges for making breadcrumbs, so don’t throw it away).Roll the bread slices with a rolling pin until thin.Apply a thick slurry on the corner of half the bread slice.(Thick slurry: flour and water to make a thick paste consistency)Add a heap tablespoon of the chicken filling in the middle. Spreading it well over the half section only.Close and press the ends tightly as shown.Dip in a thin flour slurry and then into cornflake crumbs.Thin flour slurry: Flour and water mixed to make a thin batter consistency)Cornflake crumbs: Add red & orange food colour to cornflakes. Dry out in a warm oven. Grind to form crumbs.Now freezer suitable or fry.Defrost and deep fry on a high heat.Enjoy.