Cheesy chicken Peri bread Rolls

CREDIT AND COURTESY: ANISA KARODIA

@anisagrams

Cook with Anisa

Author of THE RAMADAN COOKBOOK

600g chicken pieces
20g butter
1 onion diced
1 tblsp ginger garlic paste/masala
1 tsp chilli powder
1 tsp chilli puree/paste
6 tblsp sweetcorn
1 tbslp peri peri sauce of choice
Half a green and red pepper chopped

Spring onions and fresh green coriander/dhania chopped

200g cream cheese
125g mozarella cheese
1 to 2 loaves of bread
2 to 3 beaten eggs
Breadcrumbs
Salt to taste

METHOD

Melt butter in a pre-heated pan. Add in the chicken pieces, onions, ginger and garlic paste. Cook till water has evaporated. Throw in chilli powder, salt, chilli paste, sweetcorn, peri sauce of choice, and chopped peppers and mix everything together. Cook for 1 to 2 minutes so the spices mix in nicely. Leave the mixture aside, when cool sprinkle over Chopped spring onions, fresh chopped coriander/dhania and add in cream cheese and mozzarella cheese. Warm a few slices of bread in a microwave. Trim the sides and remove the crust. Roll out the slice of bread thinly. Brush with flour paste and take a tblsp of mixture and place on one side of the bread. Roll into a cigar shape and seal. Dip in beaten egg and bread crumbs. Fry in shallow oil. These Bread rolls can be made ahead of time and kept in the Freezer.

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