Fried Chicken Parmesan Pockets

Fried Chicken Parmesan Pockets


This is a whole MASTERPIECE
  • 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
  1. Pre-heat oven to 180ºC.
  2. 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.
  3. Remove from the oven, drain some of the juices and shred the chicken.
  4. Transfer the chicken to a bowl and add the cheeses, cream and parsley and mix to combine.
  5. Cut the crusts off each slice of bread. Add some of the chicken mixtures into the centre of half of the slices of bread.
  6. 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.
  7. Fry in oil heated to 170ºC until golden brown.
  8. Meanwhile, mix together grated parmesan, parsley, garlic powder, salt and pepper. Toss the fried parcels in the mixture, keep warm.
  9. 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.
  10. Serve pockets with a tomato sauce to dip.