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Creamy Chicken Bread Pocket
55 minServes 4Nutri-Score C€€
C
55 min
55 minCreamy Chicken Bread Pocket
what you need
Ingredients
milkDairy250 ml
butter (melted)Dairy40 g
bread (slices, crusts removed)Bakery8 pieces
eggs (beaten)Dairy2 pieces
breadcrumbs (from air-fried blended bread)Bakery120 g
chicken (boneless, cut into small pieces)Meat400 g- vegetable oilPantry60 ml
onion (chopped)Produce1 piece
tomato pastePantry60 g
pepper (ground)Spices2 g- cornflourPantry15 g
seasoning cubes (crushed)Spices2 pieces
curry powderSpices5 g
thyme (dried)Spices3 g
saltSpices3 g
red bell pepper (diced)Produce1 piece- green bell pepper (diced)Produce1 piece
carrot (diced)Produce1 piece
spring onions (sliced)Produce3 pieces
per serving
Nutrition
456kcal
- Carbs
- 44 g
- Proteins
- 26 g
- Fat
- 20 g
what you’ll use
Tools
Air fryer
Blender
Frying pan
Saucepan
Mixing bowl
Whisk
step by step
Method
- Step 1
Make the breadcrumbs
- Air-fry the bread slices until crunchy.
- Blend the crunchy bread into fine breadcrumbs and set aside.
- Step 2
Cook the chicken filling
- Heat the vegetable oil and fry the chopped onion until soft.
- Add the chicken pieces and cook until browned and cooked through.
- Stir in the tomato paste, pepper, curry powder, thyme, seasoning cubes and salt, then add the diced carrot and bell peppers and cook briefly.
- Step 3
Make the creamy sauce
- Melt the butter in a saucepan.
- Whisk in the cornflour, then pour in the milk and stir until the sauce thickens.
- Season lightly and combine the creamy sauce with the chicken filling.
- Step 4
Assemble the bread pockets
- Flatten the bread slices and spoon the creamy chicken filling onto each one.
- Fold and press the edges to seal the pockets.
- Dip each pocket in the beaten egg, then coat with the breadcrumbs.
- Step 5
Fry the pockets
- Heat oil in a pan and fry the bread pockets until golden and crisp on both sides.
- Drain on paper and garnish with sliced spring onions.
most cooked first