Recipe for Snacks Post Date: 2024-10-05 12:00:06

Breaded Chicken and Cheese Pockets are a scrumptious and convenient snack or appetizer, featuring a flavorful chicken and cheese filling encased in a crispy bread coating.

These golden pockets are perfect for on-the-go meals, lunchboxes, or as a crowd-pleasing party snack. Easy to make and bursting with savory goodness, they are sure to be a hit with everyone!

Ingredients:

• 8 slices of bread (white or whole wheat)
• 1 cup cooked chicken, shredded or diced
• 1/2 cup grated cheese (cheddar, mozzarella, or your favorite melting cheese)
• 1/4 cup mayonnaise
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped bell peppers (any color)
• 1/4 cup finely chopped cilantro or parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika (optional)
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 eggs, beaten
• Oil for frying

Instructions:

1. Prepare the Filling:

   • In a mixing bowl, combine the cooked chicken, grated cheese, mayonnaise, chopped onions, bell peppers, cilantro or parsley, garlic powder, paprika (if using), salt, and pepper. Mix until well combined.

2. Make Bread Slices Flat:

   • Using a rolling pin, flatten each bread slice to make it thinner and more pliable. Trim the crusts if desired.

3. Fill and Seal the Pockets:

   • Place a spoonful of the chicken and cheese filling in the center of each flattened bread slice.
   • Fold the bread over the filling to create a pocket or half-moon shape. Press the edges firmly to seal.

4. Coat with Breadcrumbs:

   • In a shallow dish, place the beaten eggs.
   • Spread the breadcrumbs on another plate.
   • Dip each filled bread pocket into the beaten eggs, coating it completely.
   • Then, coat the pocket with breadcrumbs, ensuring an even coating all around. Press gently to adhere the breadcrumbs.

5. Fry the Pockets:

   • Heat oil in a deep frying pan or skillet over medium-high heat.
   • Carefully place the breaded chicken and cheese pockets into the hot oil, a few at a time, without overcrowding the pan.
   • Fry until they turn golden brown and crispy on all sides, turning occasionally for even cooking.
   • Use a slotted spoon to remove the pockets from the oil and place them on a paper towel-lined plate to drain excess oil.

6. Serve:

   • Let the pockets cool slightly before serving.
   • Enjoy the Breaded Chicken and Cheese Pockets hot and crispy, with ketchup, mayonnaise, or your favorite dipping sauce on the side.

These Breaded Chicken and Cheese Pockets are perfect for satisfying cravings for a crispy, cheesy, and savory snack!