Empty My Fridge
Chicken Cheese Bread Rolls
Ingredients
- Chicken · shredded1 cup
- Mayonnaise2 tbsp
- Hot sauce1 tbsp
- Kali mirch crushed 1 & ½ tsp
- Paprika powder¼ tsp
- Lehsan powder1 tsp
- Onion powder½ tsp
- Lal mirch powder 1 tsp orto taste
- Shimla mirch chopped2 tbsp
- Cheddar cheese · grated1 cup
- Mozzarella cheese · grated1 cup
- Namak ¼ tsp orto taste
- Breadcrumbas needed
- Anday3
- Mixed herb1 tsp
- Bread10–12
- Vegetable oil
Instructions
- In a bowl, mix the shredded chicken with the mayonnaise, Tabasco, crushed black pepper, paprika, garlic powder, onion powder, red chili powder, capsicum, cheddar and mozzarella, then mix well.
- Add the salt to the filling, mix well and set it aside.
- In another bowl, beat the eggs with the salt and mixed herbs and set aside.
- Cut the crusts off the bread slices and flatten each slice with a rolling pin.
- Brush the edges with water, place filling in the centre, roll up and seal the edges.
- Dip each roll into the beaten egg, then coat it in the breadcrumbs. This makes 10-12 rolls.
- To freeze, the rolls keep for up to 2 weeks.
- Heat oil in a wok and fry the rolls until golden brown.
- Grease a baking tray with oil, place the rolls on it and brush them with oil.
- Bake in a preheated oven at 180°C for 10-12 minutes.
Summarized from Food Fusion's video. Watch it for the details.
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EggCheeseBell pepperChickenBreadMozzarella cheeseBreadcrumbCheddar cheese
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