Chicken & Sweetcorn Breadrolls
Directions
- 1Sauté onions and garlic for 3 minutes.
- 2Add chicken and seasonings and cook for 10 minutes on medium heat.
- 3Add plain flour and cook for 3-4 more minutes.
- 4Add milk and cook until thickened, about 2-3 minutes on low simmer.
- 5Add cream cheese and sweetcorn. Mix well.
- 6Take off heat and allow to cool completely.
- 7Once cooled, add mozzarella.
- 8Remove crusts from bread slices and roll them out thinly.
- 9Fill each bread slice with 1 tbsp of filling.
- 10Seal edges by pinching them together.
- 11Coat each bread roll in egg-milk mixture and then breadcrumbs.
- 12Fry until golden brown and crispy, about 3-4 minutes 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
knifewokforkrolling pinbowl
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