Description
This Chicken Bread Recipe combines a soft, fluffy bread filled with a savory and cheesy chicken filling, perfect for breakfast, dinner, or as a snack. The bread is beautifully braided and baked to golden perfection, making it a delightful treat for any occasion.
Ingredients
Units
Scale
Prepare Bread Dough:
- 3 1/2 cups flour more for dusting
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk warm
- 1 egg
- 3 tablespoon butter or oil more to grease
- 1 tablespoon instant yeast
Chicken Filling:
- Marinate:
- 450 g boneless chicken breast cut in small cubes
- 1/2 teaspoon cumin powder
- 1 teaspoon paprika optional
- 1/2 tablespoon minced garlic
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/2–1 tablespoon diced green chilies skip for non-spicy
- 1/2 teaspoon salt
- To cook chicken:
- 1 tablespoon oil
- 1 cup mixed chopped veggies like shredded carrot, shredded cabbage, capsicum
- 3 tablespoons flour
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped green onions
To assemble:
Instructions
- Make Dough: Make the dough by mixing all ingredients into the flour that is yeast, egg, butter, salt, and sugar. Then gradually add lukewarm milk to form a soft dough. Cover it and let it rise for 2 hours in a warm place.
- Cook chicken filling: Mix all the ingredients of the chicken in the bowl and let it rest until needed. Cook the marinated chicken in a pan until tender. In the same pan, heat oil and fry flour. Gradually add milk to make a roux. Add the chicken back to the roux along with veggies and let it soften. Add cheese, cilantro, and green onions. Remove from heat and let it cool.
- Assemble: Punch the dough to remove air, knead until smooth. Divide into two parts. Roll out one part into a rectangle. Spread sauce, add filling, fold into a braid. Repeat with the second part. Let rise for 30 minutes. Brush with egg wash.
- Bake: Preheat oven to 350°F. Bake for 30 minutes, then broil for 1 minute for a golden top. Alternatively, air fry at 180°C for 15 minutes.
Notes
- The bread stays good in the fridge for 2 days. Reheat in an oven or air-fryer for the best taste.
- Use lukewarm milk for kneading the dough to activate the yeast properly.
- You can use shredded chicken as an alternative, adjusting salt and cooking time accordingly.
- Adjust spice levels by adding more chilies if desired.
- Air fry at 180°C for 15 minutes for a crispy finish.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg