Creamy Chicken Fajita Bread Pockets

Ingredients

• 1 lb boneless chicken breast (Cut into small cubes)
• 1 tsp smoked paprika
• salt (To taste, for the chicken)
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp cumin powder
• 1 tbsp Italian seasoning
• oil (For cooking the chicken and frying; amount not specified)
• 1 cup mixed bell pepper
• 1 onion (Diced)
• 1 tbsp fresh garlic (Minced)
• 1 cup heavy whipping cream
• 0.5 cup cream cheese
• 1 cup mozzarella cheese (Stir in after the filling has cooled)
• 1 tbsp bread (Use slices; flatten with a rolling pin and remove the edges)
• 0.5 cup all-purpose flour (For the slurry)
• 0.25 cup water (Adjust as needed to make a thick batter)
• 2 cups panko bread crumbs (For coating)
• 2 eggs (For coating; whisk with milk and salt)
• 0.333333 cup milk (For the egg coating)
• salt (To taste, for the coating)

Steps

1. 1

   Cut the boneless chicken breast into small cubes.

2. 2

   Heat oil in a pan over medium heat. Add the cubed chicken and cook until it changes color.

3. 3

   Season the chicken with salt, black pepper, smoked paprika, cumin powder, Italian seasoning, and garlic powder.

4. 4

   Continue cooking the seasoned chicken for 8–10 minutes, or until fully cooked.

5. 5

   Add the minced fresh garlic and sauté for about 30 seconds, until fragrant.

6. 6

   Add the mixed bell pepper and diced onion. Mix and cook for 2–3 minutes, until the vegetables are tender.

7. 7

   Pour in the heavy whipping cream and cook until it thickens.

8. 8

   Stir in the cream cheese. Check the seasoning and adjust it to taste.

9. 9

   Remove the chicken mixture from the heat and let it cool. Once cooled, stir in the mozzarella cheese.

10. 10

    In a bowl, mix the all-purpose flour and water to make a thick slurry, adjusting the water as needed.

11. 11

    Flatten the bread slices with a rolling pin and cut off the edges.

12. 12

    Spread a thin layer of slurry along the edges of each bread slice.

13. 13

    Place 1 tablespoon of the chicken mixture on one side of each slice. Fold the other side over and press the edges with a fork to seal.

14. 14

    Repeat with the remaining bread and chicken mixture.

15. 15

    Whisk the eggs, milk, and salt together in a bowl.

16. 16

    Coat each sealed bread pocket in the egg mixture, then coat it in the panko bread crumbs.

17. 17

    At this stage, freeze the bread pockets for later use if desired, or proceed to frying.

18. 18

    Heat oil over high heat. Once the oil is hot, reduce the heat to medium.

19. 19

    Fry 2–3 bread pockets at a time for 3–4 minutes, turning as needed, until golden brown and crisp.

Notes

The recipe states that the bread pockets may be frozen after coating and before frying. The amount of cooking/frying oil is not specified. The stated yield is 35–40 bread pockets.

Nutrition per serving

• snack
• appetizer
• fried
• crispy
• chicken
• cheesy
• make-ahead
• freezer-friendly