Chicken is considered to be healthy and a lean meat because it has less saturated fat and calories than any other red meat. It is loaded with lot of protein, minerals and vitamins. The protein in chicken leads to muscle growth and development. Chicken has phosphorus along with calcium which are good for bones. It increases immunity, keeps heart healthy and good for growing children. It is an excellent source for zinc, iron andVitamins B6, B12 and D.
In this recipe chicken is stuffed into bread dough and baked. Instead of refined flour I have prepared the dough with wheat flour which is healthier option than refined flour( maida).
Wheat flour is kneaded with yeast and rested for 3-4 hours then a stuffing of chicken is prepared. Dough is rolled out , stuffing kept in centre and the dough is folded over it like a braid. Sealed at top and bottom, then on top it is egg washed and topped with sesame seeds and oregano seasoning, it is then baked. it’s a whole meal in itself and can be eaten for dinner or breakfast.
INGREDIENTS
For the dough
- Wheat flour 1 1/2 tea cup
- Yeast 1 tsp
- Carom seeds 1 tsp
- Olive oil 1 tbsp
- Salt 1/2 tsp
- sugar 1 tsp
OTHER INGREDIENTS
- Oregano
- Sesame seeds
- Egg
- Milk
Stuffing
- Chicken breast 1
- Olive oil 2 tsp
- Onion finely chopped 1
- Ginger garlic paste 1 tsp
- Capsicum 1
- Coriander leaves chopped 3 tbsp
- Pepper powder 1-2 tsp
- Salt to taste
METHOD
In a bowl add 1/2 tea cup warm water , yeast and sugar. Right temperature is needed to activate the yeast, gently stir it with a spoon. Cover and keep for ten minutes. You will see bubbles on top or it will become frothy then yeast is activated.
In a big bowl add wheat flour, activated yeast, 1 tbsp olive oil, carom seeds and salt. Mix it well. Add warm water little by little, gather the flour and make a soft dough ( I have added 1/2 teacup water, if the dough becomes very sticky add little flour). Knead for some time, add 1 tbsp olive oil, cover and keep in a warm place. After 2-3 hours the dough will double in size. Take it out, punch it down and again knead the dough, cover it and keep it aside.
Heat a tbsp olive oil add onions when it becomes transparent add ginger garlic paste saute for a minute or two. Add the chicken breast (chopped into very small pieces), season it with salt and pepper. Cover and cook on low heat, chicken will cook in its own juice. Occasionally stir it and when liquid evaporates, turn off the heat.
Chop the capsicum in small pieces and in a frying pan heat little oil and saute the capsicums for two-three minutes on medium heat, season it with salt. Turn off the heat. Add this to the chicken and mix it well. Let it cool down.
Preheat the oven for ten minutes.
Knead the dough and roll it out in a rectangle shape, short side facing you. Spoon the chicken stuffing down the centre, leave an inch on top and bottom. Using knife or scissors, cut 1 inch wide strips on both sides down the dough to within half inch of the chicken mixture.
Fold the top one inch dough strip down over the chicken mixture, alternating strips from each side cover the chicken mixture. Pinch or twist to seal.
Mix egg and milk and brush it on top of the braided dough. Sprinkle sesame seeds and oregano seasoning on top.
Grease the tray or use a butter paper/ parchment paper and carefully place the dough in the tray. Bake the bread for 20-25 minutes or till the crust is golden brown at 180 °C.( I kept it in middle rack).
Let it cool down , cut it into slices and serve.
