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Parmesan Chicken Pockets

Parmesan Chicken Pockets


• 16 slices of Rustic Italian
• 4 chicken breast (shredded)
• 1 cup grated mozzarella
• 1 cup grated parmesan cheese
• ½ cup heavy cream
• ¼ cup chopped parsley
• ¼ cup flour
• ¼ cup water
• 2 cup grated parmesan
• ½ cup chopped parsley
• tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper


① In a mixing bowl, mix together shredded chicken, mozzarella, parmesan, heavy cream and chopped parsley.. Cut the crusts off each slice of bread. Add some of the chicken mixtures into the centre of half of the slices of bread.
② In a small bowl, mix together the flour and water to create a paste. Brush the paste along the edges of the bread. Place another slice of bread on top and pinch the sides to seal.
③ Fry in oil heated to 170ºC until golden brown. Meanwhile, mix together grated parmesan, chopped parsley, garlic powder, salt and pepper. Toss the fried parcels in the mixture, keep warm. Serve pockets with a tomato sauce to dip.

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