Chicken Fajita Bread Pockets (Print Version)
# Ingredients:
→ For the Chicken Filling
01 -
1 lb boneless chicken breast
02 -
1 teaspoon smoked paprika
03 -
Salt to taste
04 -
1 tablespoon garlic powder
05 -
1 teaspoon black pepper
06 -
1 teaspoon cumin powder
07 -
1 tablespoon Italian seasoning
08 -
Oil for cooking
09 -
1 cup mixed bell peppers, diced
10 -
1 onion, diced
11 -
1 tablespoon fresh garlic, minced
12 -
1 cup heavy whipping cream
13 -
1/2 cup cream cheese
14 -
1 cup mozzarella cheese, shredded
→ To Assemble
15 -
3 loaves of bread (sandwich bread)
→ For the Slurry
16 -
1/2 cup all-purpose flour
17 -
1/4 cup water (adjust for thick batter)
→ For Coating
18 -
2 cups panko bread crumbs
19 -
2 eggs
20 -
1/3 cup milk
21 -
Salt to taste
22 -
Oil for frying
# Instructions:
01 -
Cut the chicken breast into small cubes. Heat some oil in a pan over medium heat. Add the chicken and cook until it changes color. Season with salt, black pepper, smoked paprika, cumin powder, Italian seasoning, and garlic powder. Cook for 8 to 10 minutes or until the chicken is fully cooked through.
02 -
Add the minced garlic to the pan and cook for about 30 seconds until it smells amazing. Add the diced bell peppers and onion. Mix everything together and cook for 2 to 3 minutes until the vegetables are tender.
03 -
Pour in the heavy whipping cream and cook until it thickens up. Stir in the cream cheese until it's melted and smooth. Taste and adjust the seasoning if needed.
04 -
Take the mixture off the heat and let it cool completely. Once cooled, stir in the shredded mozzarella cheese.
05 -
In a small bowl, mix together the flour and water to make a thick paste. This will help seal the bread pockets.
06 -
Use a rolling pin to flatten each bread slice. Cut off the crusts. Spread a thin layer of the slurry along the edges of the bread.
07 -
Place about 1 tablespoon of the cooled chicken mixture on one half of the bread slice. Fold the other half over to create a pocket. Press the edges firmly with a fork to seal them closed. Repeat with the remaining bread and filling.
08 -
In a bowl, whisk together the eggs, milk, and a pinch of salt. Dip each bread pocket in the egg mixture, then coat completely in panko bread crumbs.
09 -
At this point, you can freeze the coated pockets for later, or fry them right away. To fry: heat oil on high heat, then drop it to medium once hot. Fry 2 to 3 pockets at a time for 3 to 4 minutes or until they're golden brown and crispy. Drain on paper towels and serve hot!
# Notes:
01 -
Make sure the chicken filling is completely cool before adding the mozzarella or it will melt too much.
02 -
These freeze really well! Freeze them after coating but before frying, then fry straight from frozen - just add a minute or two to the cooking time.
03 -
Press the edges well with a fork to make sure they're sealed, or the filling will leak out during frying.
04 -
Don't overfill the pockets - 1 tablespoon of filling is perfect.
05 -
Fry in batches of 2 to 3 at a time so the oil temperature stays consistent.