Fried Chicken Parmesan Pockets
Rating
This is a whole MASTERPIECE
Ingredients
- 2 tbsp oil
- 2 tsp oregano
- 3 garlic cloves, minced
- 1 tsp basil
- ½ tsp salt
- ½ tsp black pepper
- 4 chicken breasts
- 1 cup grated mozzarella
- 1 cup grated parmesan cheese
- ½ cup double cream
- ¼ cup chopped parsley
- 16 slices white bread
- ¼ cup flour
- ¼ cup water
- 2 cup grated parmesan
- ½ cup chopped parsley
- 1 tsp garlic powder
- ¼ tsp pepper
- Pinch of salt
- 2 tsp olive oil
- 2 garlic cloves, smashed
- 2 cups passata
- 1 tsp oregano
- 1 tsp basil
- 2 tsp sugar
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Pre-heat oven to 180ºC.
- In a baking dish, mix together oil, oregano, garlic, basil, salt and pepper. Toss the chicken breasts in the oil and coat well. Cover with foil and bake for 22-25 minutes until cooked through.
- Remove from the oven, drain some of the juices and shred the chicken.
- Transfer the chicken to a bowl and add the cheeses, cream and parsley and mix to combine.
- Cut the crusts off each slice of bread. Add some of the chicken mixtures into the centre of half of the slices of bread.
- In a small bowl, mix together the flour and water to create a paste. Brush the paste along the edges of the bread. Place another slice of bread on top and pinch the sides to seal.
- Fry in oil heated to 170ºC until golden brown.
- Meanwhile, mix together grated parmesan, parsley, garlic powder, salt and pepper. Toss the fried parcels in the mixture, keep warm.
- Heat olive oil in a pot over medium heat. Add smashed garlic and cook until light golden brown, then remove. Add the passata and seasonings. Bring to a simmer and let cook for a few minutes thicken.
- Serve pockets with a tomato sauce to dip.
