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Chicken Bread Recipe

Chicken Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 73 reviews
  • Author: Jessica
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 6 servings 1x
  • Category: Breakfast, Dinner Recipes, Iftar, Snack
  • Method: Baking, Air Frying
  • Cuisine: World
  • Diet: Non-Vegetarian

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
  • 1/21 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:

  • 1/4 cup chili garlic sauce or ketchup or pizza sauce
  • 1 egg beaten for egg wash
  • Sesame seeds
  • Black seeds

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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