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Chicken pockets | Zach Choi

Chicken pockets

Chicken pockets

15 mins prepServes 2

Chicken pockets

2 servings

What you need

paprika

fresh garlic

1 head fresh garlic

dried italian seasoning

1 tsp dried italian seasoning

white bread

2 slice white bread

mozzarella cheese

½ cup mozzarella cheese

olive oil

2 tbsp olive oil

chicken breast

1 chicken breast

ground cumin

1 tsp ground cumin

corn

1 cup corn

red onion

bread crumbs

1 cup bread crumbs

all purpose flour

2 tbsp all purpose flour

sour cream

2 tbsp sour cream

Checkout experience

Shop ingredients

Instructions

1. Pierce the chicken breast with a fork several times.

2. Finely chop the garlic and red onion.

3. Heat olive oil in a pan and add the chopped garlic and red onion.

4. Cut the chicken breast into strips and add them to the pan with the spices.

5. Cook the chicken breast until it is browned on all sides.

6. Add the flour, sour cream, and corn to the pan. Mix all ingredients.

7. Cut the crusts off the bread slices and flatten them with a rolling pin.

8. Put a portion of the chicken mixture on each bread slice. Add mozzarella.

9. Fold the bread slices over the chicken mixture to form pockets and seal them with a fork.

10. Dip the pockets in the beaten egg and roll them in breadcrumbs.

11. Deep fry the pockets until golden brown and crispy.

12. Serve the pockets immediately.

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