Spicy Chicken Bread Pocket

Delicious chicken bread pockets, seasoned to perfection, fried until golden, then filled and topped with savory sauce. A delightful treat!

I’ve always enjoyed eating sliced bread with just mayonnaise. Every morning, a bread vendor would zip by on his motorbike, his box brimming with freshly baked bread. My brother used to leap out of bed, eager to buy some, but as time went on, the whole family started to get bored with the vendor’s bread. That’s when I came up with a brilliant idea to make our sliced bread more exciting and fun!

The idea of baking bread stuffed with a delicious chicken filling is mouthwatering. Imagine biting into a piece that’s crispy on the outside and soft on the inside – it’s not just tasty, it’s a feast for the eyes too!

Unlike many chicken bread recipes that skip the crucial second rise of the dough, this chicken bread pocket is a game-changer. No baking needed! Just grab some sliced bread and bread crumbs for that perfect crunch. It does require a bit of extra resting time, but trust me, you’ll thank me later for that delightful crunchiness. Get ready to elevate your bread game!

Chicken Breast Pockets

Recipe by Nica Delos Santos

5.0 from 2 votes

Course: Blog

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 20 slices 20 sliced bread

• 1 cup 1 bread crumbs

• 2 pieces 2 eggs

• 240 grams 240 chicken breast (chopped into cube size)

• 2 pieces 2 chopped small bell pepper

• 1 1 lettuce (sliced)

• 1/2 tablespoon 1/2 salt, pepper, onion powder, garlic powder, black pepper, and chili powder

• Sauce

• 1 tablespoon 1 mayonnaise

• 1 tablespoon 1 ketchup

Directions

• To prepare the filling, place sliced chicken breast in a bowl and season with half a tablespoon each of salt, pepper, onion powder, garlic powder, black pepper, and chili powder. Mix well.
• Set aside for 30 minutes.
• After 30 minutes, heat a pan with cooking oil and fry the chopped bell pepper for a minute.
• Add the seasoned chicken breast and stir well. Fry for another 7 minutes or until the chicken is cooked through.
• Remove from heat and transfer to chill.
• Add the sliced lettuce and stir.

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• Using a rolling pin, flatten two sandwiches and make a round shape using a glass.

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• Deep fry each side for 1 to 3 minutes until cooked.

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• Once cooked, slice each sandwich into two equal portions and add the chicken breast.

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• To make the sauce, mix the mayonnaise and ketchup, and mix well.
• Top with sauce and serve!