POCKET CHICKEN

Here is another easy to cook, cheesy and tasty snack... awesome to go with the rainy weather and also for the kids..!!
 
For this recipe, the outer bread pockets should be hot and the inside filling should be chilled.

Ingredients :

• Bread slices - 14 pieces, cut in big round shape.
• Eggs - 4-5.
• Bread crumbs - to coat.
• Oil to fry
• 150 gm boneless chicken, boiled in ginger garlic paste and salt, and shredded.
• Cabbage - 1 cup, finely sliced.
• Capsicum - 1, finely sliced.
• Mushrooms - 1/2 cup, finely sliced
• Sweet corn - 1/2 cup.
• Green chillies - 3-4, finely chopped.
• Cheese spread - 3-4 tbsp.
• Milk - 1 cup.
• Ginger garlic paste - 1 tbsp.
• Oregano - 2 tbsp.
• Chilli flakes - 1 tsp.
• Black pepper powder - a pinch
• Salt - to taste
• Mayonnaise - 3-4 tbsp.

Method :
 
FOR THE BREAD POCKETS:

• Cut bread in round shape.Place two slices of bread one above the other and coat with egg and bread crumbs.

• Deep fry in oil till golden brown.

• Remove and cut in two equal pieces.

• Fill the pocket formed between two breads with chilled filling.

  

FOR THE FILLING:-

 

• Boil chicken with ginger garlic paste, and shred it.

• In a pan, heat oil, add chopped green chillies, 1 tsp ginger garlic paste, sliced vegetables, sweet corn and shredded chicken.

 

• Add cheese spread and 1 cup of Milk. Bring to boil.

 

• Add oregano, chilli fakes and little black pepper powder.

 

• Add salt, and cook till the vegetables soak the milk.

 

• Allow it to cool. Chill it in refrigerator.

 

• Before serving, Add some mayonnaise and fill in the bread pockets.