Crispy Chutney-Mayo Chicken Bread Pockets

These easy chicken bread pockets make the best savoury snack! It's also packed with proudly South African flavour, chutney-mayo chicken! Simply fill sliced bread with the shredded chicken flavoured with chutney-mayo and cheese. Fold over, crumb with the easiest homemade breadcrumbs hack and fry off for a crispy bread pocket. These cheesy chicken pockets are also a great snack for kids. This flavour-packed chicken recipe is also a creative way to use leftover chicken or rotisserie chicken. Go ahead, give this cheesy savoury snack a try!

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Full recipe:

Makes 15

Hands-on time: 30 minutes
Hands-off time: 20 minutes

INGREDIENTS

15 slices white bread
1 cups shredded rotisserie chicken
1 tsp (7g) Knorrox All-in-1 Chicken Flavoured Seasoning
cup mayonnaise
cup chutney
cup thinly sliced spring onion
tsp each salt and pepper, to season
cup grated cheddar cheese
4 eggs, beaten
cup oil, for frying

Serving suggestion:
Fresh chopped chives
Chutney

METHOD

1. Neatly remove the crusts from the bread. Place the crusts in a food processor or blender and pulse until you have coarse crumbs. Pour the crumbs into a dry pan over medium-low heat and stir continuously until toasted, about 3-4 minutes and set aside.

2. In a large bowl, stir the shredded rotisserie chicken with the Knorrox All-in-1 Chicken Flavoured Seasoning until combined.

3. Add in the mayonnaise, chutney, spring onion, salt and pepper and mix until well combined.

4. Use a rolling pin to roll out each crustless bread slice, creating a square shape. Wet your finger with water and brush over the edges of the bread slices.

5. Place 1 tablespoon of the chicken filling onto the centre of each bread slice and top the filling with 1 teaspoon of the grated cheese. *Chefs Tip: Try not to overfill the bread pockets.

6. Bring the 2 opposite corners together in an upward motion and pinch the sides together to make a seal, making each one into a triangle. *Chefs Tip: Use a fork to seal the edges perfectly!

7. Dip each bread pocket in the beaten egg, followed by the homemade breadcrumbs.

8. Heat the oil in a shallow frying pan over a medium-high heat. Gently add in the bread pockets and fry until golden, about 2-3 minutes on each side. Drain them on some paper towel. *Chefs Tip: Fry in batches so as not to overcrowd the pan.

9. Pack the bread pockets onto a large serving board. Scatter over fresh chopped chives, serve with chutney and ENJOY!

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