Chicken Bread Pockets (also known as Chicken Stuffed Pockets or Chicken Sandwich Pockets) are a delicious, savory snack or meal, perfect for lunch or dinner. These pockets are filled with a flavorful spiced chicken filling, and then wrapped in bread to make a portable, handheld snack. They’re crispy on the outside, warm and tender on the inside.
Here’s a detailed recipe to make Chicken Bread Pockets with a delicious, spiced chicken filling!
Chicken Bread Pockets Recipe
Ingredients:
For the Chicken Filling:
- 2 boneless chicken breasts (or thighs for extra flavor), cooked and shredded
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2-3 cloves garlic, minced
- 1 small green chili, finely chopped (optional for heat)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder (adjust to taste)
- ½ teaspoon garam masala powder
- ½ teaspoon turmeric powder (optional, for color)
- Salt and black pepper to taste
- Fresh coriander/cilantro, chopped (for garnish)
- 2 tablespoons yogurt (for creaminess and moisture)
- 2 tablespoons cooking oil or ghee
- 1 tablespoon lemon juice (optional for a tangy flavor)
For the Bread Pockets:
- 4 slices of bread (white, whole wheat, or any bread of your choice)
- Butter or ghee, for brushing the bread (optional, for extra flavor)
For Assembly:
- Cheese slices (optional, for extra richness, such as cheddar or mozzarella)
- Lettuce leaves (optional, for freshness)
Instructions:
1. Prepare the Chicken Filling:
- Cook the chicken: Start by boiling the chicken in a pot of water with salt and a little ginger-garlic paste until tender (about 12-15 minutes). Once cooked, remove the chicken from the water, and shred it using two forks. Set aside.
- Sauté the vegetables: In a pan, heat the cooking oil or ghee over medium heat. Add the finely chopped onions and sauté until golden brown (about 5 minutes). Add the minced garlic and chopped green chili, and sauté for another minute.
- Add the tomatoes and spices: Now add the chopped tomatoes to the pan and cook until they soften and break down (about 3-4 minutes). Add the cumin powder, red chili powder, garam masala, turmeric, and salt. Cook the spice mixture for another minute to bring out the flavors.
- Combine the chicken: Add the shredded chicken to the pan, stirring to coat it well in the spices. Add a tablespoon or two of yogurt to make the filling moist and creamy. You can adjust the quantity of yogurt based on your preferred consistency.
- Finish the filling: Cook the chicken and spice mixture for a few minutes until the flavors meld together. Once done, add a squeeze of lemon juice and fresh coriander for garnish. Set the filling aside to cool slightly.
2. Prepare the Bread Pockets:
- Flatten the bread: To make the pockets, you will need to flatten the bread slightly. You can do this by rolling each slice of bread with a rolling pin until it’s a bit thinner and more flexible.
- Trim the edges: If you’d like, trim the edges of the bread slices to make them uniform and create a more rectangular or square shape. This step is optional, but it helps the pockets fold neatly.
- Optional – Butter the bread: You can lightly butter one side of each slice of bread for extra flavor, or if you want a crispy finish, you can brush the bread with butter before assembling.
3. Assemble the Chicken Bread Pockets:
- Place the filling: Take each flattened slice of bread and spoon a generous amount of the chicken filling in the center of the slice. You can also place a slice of cheese on top of the filling for extra richness, but this is optional.
- Add fresh ingredients: If you like, you can also add a couple of lettuce leaves on top of the filling to balance the richness with some freshness.
- Fold the bread: Fold the edges of the bread inward, then roll it tightly to form a pocket or wrap. Press gently to secure the shape.
4. Cook the Chicken Bread Pockets:
- Pan-fry or grill the pockets:
- Pan-frying: Heat a non-stick pan or tawa over medium heat and add a little butter or oil. Once hot, place the filled bread pockets seam-side down on the pan. Cook for about 3-4 minutes on each side, or until the bread is golden brown and crispy, and the filling is heated through.
- Grilling: If you prefer a grilled texture, you can also place the stuffed bread pockets on a grill pan or sandwich press. Press down gently and grill for about 4-5 minutes, until the bread is crisp and golden.
5. Serve:
- Cut and serve: Once the bread pockets are golden brown and crispy, remove them from the pan and let them cool slightly before cutting them into halves or quarters. Serve with your favorite chutney, sauce, or dip, such as mint chutney, ketchup, or yogurt dip.
Tips for the Perfect Chicken Bread Pockets:
- Add Cheese: For a cheesy twist, add a slice of cheddar or mozzarella along with the chicken filling before sealing the bread. The melted cheese adds richness and flavor.
- Vary the Filling: You can customize the filling by adding other ingredients like sautéed mushrooms, bell peppers, or olives. Ground meat (like beef or mutton) can also be used instead of chicken.
- Bread Choice: You can use any kind of bread, but thick slices or even pita bread work really well for making pockets that hold the filling without tearing.
- Spice Level: Adjust the level of spices based on your preference. You can use more green chilies or increase the chili powder for a spicier filling.
- Freezing for Later: You can prepare and assemble the chicken pockets ahead of time, freeze them, and cook them when needed. To do this, wrap the pockets tightly in plastic wrap and store in the freezer. When ready to cook, simply pan-fry or bake directly from the freezer.
Serving Suggestions:
- Side Dishes: Serve these chicken pockets with a side of fries, salad, or pickles for a complete meal.
- Dips: Pair with tahini sauce, yogurt-based dips, or tomato ketchup for extra flavor.
These Chicken Bread Pockets are an excellent choice for lunch, a quick dinner, or even as an appetizer for a party. They’re filling, flavorful, and easy to customize with your favorite ingredients. Enjoy!
4o mini
