These easy and delicious Chicken Pockets are a perfect, crispy meal that’s fun to make!
With a golden-fried bread pouch and flavorful chicken filling, they’re sure to be a hit at any mealtime.
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 carrot, shredded
- 2 tbsp mayonnaise
- 1/2 tbsp mustard
- 1/2 tsp paprika
- Salt & pepper, to taste
- 6 slices bread
- 2 eggs, beaten (for egg wash)
- Bread crumbs
Instructions
Step 1: Flatten each slice of bread with a rolling pin, then dip in egg wash and coat with bread crumbs.
Step 2: Deep fry the bread until golden brown, then set aside on paper towels to drain excess oil.
Step 3: In a pan, sauté the chopped onion until fragrant and translucent. Add the chicken pieces and season with salt, pepper, and paprika.
Step 4: Stir in the shredded carrot, mayonnaise, mustard, and chopped bell pepper. Cook until the chicken is fully done.
Step 5: Cut each fried bread slice in half to form a pocket. Fill each with the chicken mixture.
Optionally, add shredded lettuce for extra crunch.
Frequently Asked Questions (FAQs)
1. Can I use whole wheat bread?
Yes, whole wheat bread works well and adds a slightly different flavor.
2. Can I bake the bread instead of frying?
Yes, you can bake the bread at 180°C (356°F) for 10-12 minutes or until golden.
3. How long do these sandwiches last?
They are best eaten fresh, but you can store them in an airtight container in the fridge for up to 1 day.
4. Can I add other fillings?
Yes, you can add cheese, avocado, or other vegetables for extra flavor.
5. Can I make these ahead of time?
You can prepare the filling in advance and fry the bread right before serving.
Chicken Pockets
Ingredients
- 2 chicken breasts cut into bite-sized pieces
- 1 onion chopped
- 1 bell pepper chopped
- 1 carrot shredded
- 2 tbsp mayonnaise
- 1/2 tbsp mustard
- 1/2 tsp paprika
- Salt & pepper to taste
- 6 slices bread
- 2 eggs beaten (for egg wash)
- Bread crumbs
Instructions
- Flatten each slice of bread with a rolling pin, then dip in egg wash and coat with bread crumbs.
- Deep fry the bread until golden brown, then set aside on paper towels to drain excess oil.
- In a pan, sauté the chopped onion until fragrant and translucent. Add the chicken pieces and season with salt, pepper, and paprika.
- Stir in the shredded carrot, mayonnaise, mustard, and chopped bell pepper. Cook until the chicken is fully done.
- Cut each fried bread slice in half to form a pocket. Fill each with the chicken mixture.Optionally, add shredded lettuce for extra crunch.
