adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chilli-crumbed chicken pockets
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Chicken pockets with crisp snow pea sprouts for a refreshing bite.
Ingredients:
  • 1 avocado, coarsely chopped
  • 19.80 gm mayonnaise
  • 23.40 gm Dijon mustard
  • 1/2 tsp dried chilli flakes
  • 75g (1 1/2 cups) panko breadcrumbs
  • 4 (about 500g) uncrumbed chicken breast schnitzels
  • Extra virgin olive oil, to shallow-fry
  • 2 pita bread rounds, halved
  • 50g snow pea sprouts, trimmed
  • 1 truss tomato, sliced
  • Chilli sauce, to serve
  • Fresh basil leaves, to serve
Instructions:
  • Mash the avocado with a fork in a bowl, then add the mayonnaise and mix well. Season to taste and set aside.
  • Mix the mustard and chilli in a bowl. Spread breadcrumbs on a plate. Brush the chicken with the mustard mixture using a pastry brush, then coat both sides generously with breadcrumbs. Transfer to a tray.
  • Fill a large frying pan with oil until it reaches 2cm up the side. Heat on high. Cook chicken in 2 batches for 3 minutes each side until crispy and cooked through. Transfer to a plate. Remove excess oil from the pan. Warm bread in the pan for 30 seconds each side.
  • Top the bread with a flavorful mix of avocado, chicken, sprouts, tomato, chili sauce, and fresh basil before serving.

Similar Recipes