Crispy Stuffed Chicken & Cheese Bread Pockets

Ingredients:

Chicken Marinade: (you can also just use leftover chicken)

• 2 Boneless chicken thighs ( (cut into very small pieces)

• 1 tbsp garlic-ginger paste

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp turmeric powder

• ½ tsp chili flakes (adjust to spice preference)

• 1 tbsp white vinegar

• Salt to taste

Filing:

• 1 small white onion (Diced)

• 1 small bell pepper (any color, Diced)

• 1-2 tbsp chili sauce (or ketchup for a milder option)

• 1 cup grated mozzarella cheese (plus extra slices if you want more gooeyness)

Bread exterior:

• 8 slices of bread (I prefer white bread, but any kind works)

• Bread crusts (for homemade breadcrumbs) or panko breadcrumbs

• Oil spray (for air frying)

  Instructions:

  1. Prepare the Filling

  • In a bowl, marinate the finely diced chicken Let it sit for 15-20 minutes (or longer if you have time!).

  • Cook the chicken on medium heat until fully cooked and slightly browned.

  • In a separate pan, caramelize the sliced onions until golden, then sauté the peppers until soft but still slightly crunchy.

  • Mix the caramelized onions and peppers into the cooked chicken. Add the chili sauce (or ketchup) and stir everything together.

  • Turn off the heat and let it cool slightly, then mix in the grated mozzarella cheese.

• 2. Prepare the Bread Pockets

  • Cut the crusts off the bread slices and save them—you can blitz them into breadcrumbs later!

  • Use a rolling pin to roll each slice out thinly.

  • Spoon a generous amount of filling into the center of each bread slice. If you love cheese, place an extra slice of mozzarella on top before folding!

  • Fold the bread over the filling and pinch the edges tightly to seal. You can use a little water or beaten egg to help seal the edges if needed.

  3. Crumb Coating

  • Blitz the bread crusts into breadcrumbs (or use panko for a crispier texture).

  • Lightly spray or brush each pocket with oil and roll them in the breadcrumbs for a golden crust.

  4. Air Fry

  • Preheat your air fryer to 200°C (390°F).

  • Place the bread pockets in the basket, spray lightly with oil, and air fry for about 6 minutes on each side, or until golden brown and crispy.

  (Optional) You can shallow fry them in oil, but I find the air fryer keeps them lighter and less greasy!

Serving Ideas

Serve these crispy pockets hot, straight from the air fryer! They pair perfectly with a simple salad, or some dipping sauces like garlic mayo, ketchup, or extra chili sauce. They’re great as party appetisers, lunchbox treats, or a fun dinner.

💡 Tips & Tricks for the Perfect Bread Pockets

🔸 Cut the chicken small! The smaller the pieces, the easier they are to fill and the more evenly they cook.
🔸 Seal the edges well. Press firmly and use a little water or egg wash to avoid any leaks when cooking.
🔸 Cheese hack: Add an extra mozzarella slice before sealing for that cheese pull moment!
🔸 Breadcrumb options: Using your leftover bread crusts for crumbs not only reduces waste but also makes them extra crispy. Panko works great for a lighter, crunchier coating.
🔸 Air fryer > frying pan: I prefer air frying because the bread stays crisp without soaking up too much oil. Shallow frying works too, but they tend to get greasy quickly.
🔸 Veg swap: Feel free to get creative with the veggies! Mushrooms, spinach, or even sweetcorn would be amazing additions.

These Crispy Chicken & Cheese Bread Pockets have quickly become a go-to recipe in my kitchen, and once you try them, I think you’ll understand why. They're cheesy, crunchy, flavorful, and surprisingly easy to make. Let me know if you give them a try!

If you’re craving something cheesy, crispy, and packed with flavour, these Chicken & Cheese Bread Pockets are going to be your new favourite! Think of them like a fusion between a pizza pocket and a crunchy roll—stuffed with a savoury chicken filling, melty mozzarella, and crisped up perfectly in the air fryer.

These little parcels are great for parties, snacks, meal prep, or just when you want something satisfying but easy to make. I made these on a whim with what I had in the kitchen, and they came out so good, I had to share the recipe!