LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
15
50 MINS
30 MINS
20 MINS
INGREDIENTS
15 slices white bread
1½ cups shredded rotisserie chicken
1½ tsp (7g) Knorrox All-in-1 Chicken Flavoured Seasoning
½ cup mayonnaise
½ cup chutney
¼ cup thinly sliced spring onion
¼ tsp each salt and pepper, to season
½ cup grated cheddar cheese
4 eggs, beaten
⅓ 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. *Chef’s 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. *Chef’s 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. *Chef’s 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!
Crispy Chutney-Mayo Chicken Bread Pockets
LEVEL:
EASY
SERVES:
15
TOTAL TIME:
50 MINS
PREP TIME:
30 MINS
COOK TIME:
20 MINS
Crispy Chutney-Mayo Chicken Bread Pockets
INGREDIENTS
15 slices white bread
1½ cups shredded rotisserie chicken
1½ tsp (7g) Knorrox All-in-1 Chicken Flavoured Seasoning
½ cup mayonnaise
½ cup chutney
¼ cup thinly sliced spring onion
¼ tsp each salt and pepper, to season
½ cup grated cheddar cheese
4 eggs, beaten
⅓ 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. *Chef’s 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. *Chef’s 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. *Chef’s 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!