Chicken & Sweetcorn Breadrolls
Directions
- 1Sauté onions and garlic for 3 mins
- 2Add chicken and seasonings
- 3Cook chicken for 10 mins on medium heat
- 4Add plain flour
- 5Cook for a further 3-4 mins to get rid of raw taste
- 6Add milk
- 7Once thickened (2-3 mins on low simmer) add the cream cheese and sweet corn, mix well
- 8Take off heat and allow to fully cool
- 9Once cooled, add mozzarella
- 10Remove crusts off bread and roll out till thin
- 11Fill with 1 tbsp of filling
- 12Seal edges with a flour-water mix and pinch to seal well
- 13Optional but can also seal with a fork
- 14Coat in egg-milk mixture
- 15Coat in breadcrumbs
- 16Fry till golden brown and crispy (3-4 mins on medium heat)
Ingredients
- 500 g chicken breast
- 2 tbsp oil
- 1 onion
- 3 cloves garlic
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 1 tbsp plain flour
- 125 ml whole milk
- 50 g cream cheese
- 150 g sweetcorn
- 100 g shredded mozzarella
- 20 white bread slices
- 3 eggs
- 4 tbsp milk
- 150 g breadcrumbs
Equipment
knifewokrolling pinforkbowlspatula
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