Chicken Stuffed Bread Recipe
Description:
This delightful Chicken Stuffed Bread is a savory treat that blends a soft, homemade bread dough with a deliciously cheesy, chicken filling. Perfect for tea parties, casual gatherings, or as an after-school snack, itโs sure to be loved by all ages. Whether you enjoy it as a snack or serve it for lunch, this easy-to-make dish brings comfort and joy with every bite.
Cuisine: Continental
Course: Snack
Diet: Non-Vegetarian
Ingredients
For the Bread Dough
| Ingredient | Quantity |
|---|---|
| Vivatta Maida (All-purpose flour) | 2 1/2 cups |
| Sugar | 2 tablespoons |
| Active Dry Yeast | 1 1/2 teaspoons |
| Salt | To taste |
| Oil | 3 tablespoons |
| Milk (Warm) | 4 tablespoons |
| Lukewarm Water | 1/4 cup |
| Whole Egg (beaten) | 1 |
For the Filling
| Ingredient | Quantity |
|---|---|
| Chicken (Boiled and Boneless, shredded) | 250 grams |
| Butter (Salted) | 2 tablespoons |
| All Purpose Flour (Maida) | 1 1/2 tablespoons |
| Milk (Lukewarm) | 1/2 cup |
| Cheese (Grated, Processed Cheese) | 1 cup |
| Salt | To taste |
| Black Pepper Powder | To taste |
| Dried Oregano | 1 teaspoon |
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 8 Servings
Instructions
-
Prepare the Bread Dough:
- In a large mixing bowl, combine 2 1/2 cups of Vivatta Maida (all-purpose flour) and 2 tablespoons of sugar.
- In a small bowl, dissolve 1 1/2 teaspoons of active dry yeast in 1/4 cup lukewarm water and let it sit for about 5 minutes until it becomes frothy.
- Add the yeast mixture to the flour mixture along with 3 tablespoons of oil, 4 tablespoons of warm milk, and 1 beaten whole egg.
- Mix the ingredients together, and knead the dough until it becomes smooth and elastic, about 8-10 minutes. If the dough is too sticky, add a little more flour.
- Once kneaded, cover the dough with a clean cloth and let it rise in a warm place for 1 hour, or until it doubles in size.
-
Prepare the Chicken Filling:
- In a pan, melt 2 tablespoons of butter over medium heat. Once the butter is melted, add 1 1/2 tablespoons of all-purpose flour (maida) and cook, stirring constantly, for 1-2 minutes to form a roux.
- Gradually pour in 1/2 cup of lukewarm milk, stirring continuously to avoid lumps. Cook until the mixture thickens and forms a smooth sauce.
- Add 250 grams of boiled and shredded chicken to the sauce, followed by 1 cup of grated processed cheese, salt, black pepper powder, and 1 teaspoon of dried oregano. Stir until the cheese has melted and the mixture is creamy. Remove from heat and set aside.
-
Assemble the Chicken Stuffed Bread:
- Once the dough has risen, punch it down to release the air. Divide the dough into small portions and roll each portion into a smooth ball.
- Roll out each dough ball into a small circle, about 1/4 inch thick. Place a generous amount of the chicken filling in the center of each dough circle.
- Carefully fold the edges of the dough over the filling to form a pouch or pocket. Pinch the edges tightly to seal the filling inside.
- Place the stuffed bread pieces on a greased baking tray, seam side down. Let them rise for an additional 15-20 minutes while you preheat the oven to 375ยฐF (190ยฐC).
-
Bake the Chicken Stuffed Bread:
- Bake the stuffed bread in the preheated oven for 30-35 minutes, or until the bread is golden brown on top and cooked through.
- Once done, remove from the oven and let the bread cool for a few minutes before serving.
Tips for Success:
- You can use different types of cheese for the filling, such as mozzarella or cheddar, depending on your preference.
- To make the bread extra crispy, brush the tops with a little melted butter before baking.
- If you want a spicier filling, add a pinch of chili flakes or some chopped green chilies to the chicken mixture.
This Chicken Stuffed Bread is an irresistible combination of soft, warm bread and a creamy, cheesy chicken filling. Itโs perfect for serving as an appetizer or snack at any gathering, and itโs sure to be a crowd-pleaser every time!
