Directions
- 1Sauté onions and garlic for 3 minutes until softened.
- 2Add the chicken and seasonings, then cook for 10 minutes over medium heat.
- 3Stir in plain flour and cook for another 3-4 minutes to eliminate the raw flour taste.
- 4Pour in the milk, mix well and simmer on low for 5 minutes until the mixture thickens.
- 5Add the cream cheese and sweet corn, mixing everything together well.
- 6Remove from heat and let it cool completely.
- 7Once cooled, stir in grated mozzarella cheese.
- 8Trim the crusts off the bread and roll each slice thinly.
- 9Spoon 1 tablespoon of the filling onto each slice of bread.
- 10Seal the edges using a flour-water paste, pinching them together firmly.
- 11Dip each filled bread in an egg-milk mixture.
- 12Coat in breadcrumbs, making sure each piece is fully covered.
- 13Fry in hot oil for 3-4 minutes over medium heat, or until golden brown and crispy.
Ingredients
- 500 g chicken breast
- 2 tbsp oil
- 1 onion
- 3 garlic cloves
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 1 tsp salt
- 1 tsp black pepper
- 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
knifefrying panwooden boardrolling pinbowlspoon
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