@griwani.bhattachan: #foryoupage #fyp #fypシ #dance #griwani

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Saturday 09 January 2021 19:53:06 GMT

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Creamy Chicken Fajita Bread Pockets Recipe Servings: 35-40 bread pockets Ingredients: For the Chicken: - 1 lb boneless chicken breast - 1 tsp smoked paprika - Salt to taste - 1 tbsp garlic powder - 1 tsp black pepper - 1 tsp cumin powder - 1 tbsp Italian seasoning - Oil for cooking - 1 cup mixed bell pepper - 1 onion, diced - 1 tbsp fresh garlic, minced - 1 cup heavy whipping cream - 1/2 cup cream cheese - 1 cup mozzarella cheese To Assemble: - 3 loaves of bread For the Slurry: - 1/2 cup all-purpose flour - 1/4 cup water (adjust to achieve thick batter) For Coating: - 2 cups panko bread crumbs - 2 eggs - 1/3 cup milk - Salt to taste Method: 1. Prepare the Chicken: Cut the chicken into small cubes. Heat oil in a pan over medium heat. Add chicken and cook until it changes color. Season with salt, pepper, paprika, cumin powder, Italian seasoning, and garlic powder. Cook for 8-10 minutes or until fully cooked. 2. Sauté the Vegetables: Add garlic and sauté for 30 seconds or until fragrant. Add bell pepper and onion. Mix and cook for 2-3 minutes until the vegetables are tender. 3. Add Cream and Cheese: Add heavy whipping cream and cook until it thickens. Stir in cream cheese. Check spices and adjust to taste. 4. Cool and Mix: Remove the mixture from the heat and let it cool. Stir in mozzarella cheese once cooled. 5. Prepare the Slurry: In a bowl, mix together flour and water to make the slurry. 6. Assemble the Bread Pockets: Flatten the bread slices with a rolling pin and cut off the edges. Spread a thin layer of the slurry on the edges of the bread. Place 1 tablespoon of the chicken mixture on one side of the bread and fold the other side over to seal. Press the edges with a fork to seal. 7. Repeat and Coat: Repeat with the remaining bread and chicken mixture. In a bowl, whisk eggs, milk, and salt. Coat the bread pockets in the egg mixture, then in panko bread crumbs. 8. Freeze or Fry: You can freeze the bread pockets at this stage for later use or fry in oil on high. Once oil is hot, drop the heat to medium. Fry 2-3 pieces at a time for 3-4 minutes or until golden brown and crisp. #breadpockets #breadrolls #Recipe #cheesepockets #cheeserolls #recipes

Creamy Chicken Fajita Bread Pockets Recipe Servings: 35-40 bread pockets Ingredients: For the Chicken: - 1 lb boneless chicken breast - 1 tsp smoked paprika - Salt to taste - 1 tbsp garlic powder - 1 tsp black pepper - 1 tsp cumin powder - 1 tbsp Italian seasoning - Oil for cooking - 1 cup mixed bell pepper - 1 onion, diced - 1 tbsp fresh garlic, minced - 1 cup heavy whipping cream - 1/2 cup cream cheese - 1 cup mozzarella cheese To Assemble: - 3 loaves of bread For the Slurry: - 1/2 cup all-purpose flour - 1/4 cup water (adjust to achieve thick batter) For Coating: - 2 cups panko bread crumbs - 2 eggs - 1/3 cup milk - Salt to taste Method: 1. Prepare the Chicken: Cut the chicken into small cubes. Heat oil in a pan over medium heat. Add chicken and cook until it changes color. Season with salt, pepper, paprika, cumin powder, Italian seasoning, and garlic powder. Cook for 8-10 minutes or until fully cooked. 2. Sauté the Vegetables: Add garlic and sauté for 30 seconds or until fragrant. Add bell pepper and onion. Mix and cook for 2-3 minutes until the vegetables are tender. 3. Add Cream and Cheese: Add heavy whipping cream and cook until it thickens. Stir in cream cheese. Check spices and adjust to taste. 4. Cool and Mix: Remove the mixture from the heat and let it cool. Stir in mozzarella cheese once cooled. 5. Prepare the Slurry: In a bowl, mix together flour and water to make the slurry. 6. Assemble the Bread Pockets: Flatten the bread slices with a rolling pin and cut off the edges. Spread a thin layer of the slurry on the edges of the bread. Place 1 tablespoon of the chicken mixture on one side of the bread and fold the other side over to seal. Press the edges with a fork to seal. 7. Repeat and Coat: Repeat with the remaining bread and chicken mixture. In a bowl, whisk eggs, milk, and salt. Coat the bread pockets in the egg mixture, then in panko bread crumbs. 8. Freeze or Fry: You can freeze the bread pockets at this stage for later use or fry in oil on high. Once oil is hot, drop the heat to medium. Fry 2-3 pieces at a time for 3-4 minutes or until golden brown and crisp. #breadpockets #breadrolls #Recipe #cheesepockets #cheeserolls #recipes

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