Chicken & Sweetcorn Breadrolls
Directions
- 1Sauté onions and garlic for 3 minutes until softened.
- 2Sauté onions and garlic for 3 minutes until softened.
- 3Sauté onions and garlic for 3 minutes until softened.
- 4Add the chicken and seasonings, then cook for 10 minutes over medium heat.
- 5Add the chicken and seasonings, then cook for 10 minutes over medium heat.
- 6Add the chicken and seasonings, then cook for 10 minutes over medium heat.
- 7Stir in plain flour and cook for another 3-4 minutes to eliminate the raw flour taste.
- 8Stir in plain flour and cook for another 3-4 minutes to eliminate the raw flour taste.
- 9Stir in plain flour and cook for another 3-4 minutes to eliminate the raw flour taste.
- 10Pour in the milk, mix well and simmer on low for 5 minutes until the mixture thickens.
- 11Pour in the milk, mix well and simmer on low for 5 minutes until the mixture thickens.
- 12Pour in the milk, mix well and simmer on low for 5 minutes until the mixture thickens.
- 13Add the cream cheese and sweetcorn, mixing everything together well.
- 14Add the cream cheese and sweetcorn, mixing everything together well.
- 15Add the cream cheese and sweetcorn, mixing everything together well.
- 16Remove from heat and let it cool completely.
- 17Remove from heat and let it cool completely.
- 18Remove from heat and let it cool completely.
- 19Once cooled, stir in grated mozzarella cheese.
- 20Once cooled, stir in grated mozzarella cheese.
- 21Once cooled, stir in grated mozzarella cheese.
- 22Trim the crusts off the bread and roll each slice thinly.
- 23Trim the crusts off the bread and roll each slice thinly.
- 24Trim the crusts off the bread and roll each slice thinly.
- 25Spoon 1 tablespoon of the filling onto each slice of bread.
- 26Spoon 1 tablespoon of the filling onto each slice of bread.
- 27Spoon 1 tablespoon of the filling onto each slice of bread.
- 28Seal the edges using a flour-water paste, pinching them together firmly.
- 29Seal the edges using a flour-water paste, pinching them together firmly.
- 30Seal the edges using a flour-water paste, pinching them together firmly.
- 31Dip each filled bread in an egg-milk mixture.
- 32Dip each filled bread in an egg-milk mixture.
- 33Dip each filled bread in an egg-milk mixture.
- 34Coat in breadcrumbs, making sure each piece is fully covered.
- 35Coat in breadcrumbs, making sure each piece is fully covered.
- 36Coat in breadcrumbs, making sure each piece is fully covered.
- 37Fry in hot oil for 3-4 minutes over medium heat, or until golden brown and crispy.
- 38Fry in hot oil for 3-4 minutes over medium heat, or until golden brown and crispy.
- 39Fry in hot oil for 3-4 minutes over medium heat, or until golden brown and crispy.
Ingredients
- 500 g chicken breast
- 500 g chicken breast
- 500 g chicken breast
- 2 tbsp oil
- 2 tbsp oil
- 2 tbsp oil
- 1 onion
- 1 onion
- 1 onion
- 3 garlic cloves
- 3 garlic cloves
- 3 garlic cloves
- 1 tsp paprika
- 1 tsp paprika
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp oregano
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tsp ground cumin
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 1 tsp chilli flakes
- 1 tsp chilli flakes
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tbsp plain flour
- 1 tbsp plain flour
- 1 tbsp plain flour
- 125 ml whole milk
- 125 ml whole milk
- 125 ml whole milk
- 50 g cream cheese
- 50 g cream cheese
- 50 g cream cheese
- 150 g sweetcorn
- 150 g sweetcorn
- 150 g sweetcorn
- 100 g shredded mozzarella
- 100 g shredded mozzarella
- 100 g shredded mozzarella
- 20 white bread slices
- 20 white bread slices
- 20 white bread slices
- 3 eggs
- 3 eggs
- 3 eggs
- 4 tbsp milk
- 4 tbsp milk
- 4 tbsp milk
- 150 g breadcrumbs
- 150 g breadcrumbs
- 150 g breadcrumbs
Equipment
knifewokbowlrolling pinplatefork