Ingredients

For the filling
1-2 tablespoon(s) olive oil
150 g chicken, breast fillet
1 onion
1 clove of garlic
1 Florina pepper (red pepper)
1 teaspoon(s) coriander, seeds
salt
pepper
100 g cream cheese
100 g feta cheese
zest, of 1 lemon
1 tablespoon(s) lemon juice
1 tablespoon(s) parsley
1 tablespoon(s) basil
20 slices sandwich bread
50 g mustard, mild
For the breading
1 tablespoon(s) oregano, dried
1 teaspoon(s) paprika, sweet
1 teaspoon(s) garlic, powder
30 g parmesan cheese
pepper
250 g milk
To serve
100 g ketchup
1 tablespoon(s) mint
1 teaspoon(s) oregano

Instructions

1.For the filling
2.Place a deep pan over the heat with the olive oil and let it get very hot.
3.Cut the chicken fillet in very small cubes and put them in the pan.
4.Finely chop the onion, the garlic and put them in the pan.
5.Cut the pepper in cubes, put it in the pan and add coriander, salt and pepper.
6.Sauté for 5-6 minutes until golden and cooked. Remove and set it aside to cool completely.
7.Then, add cream cheese, the feta cheese crumbled, zest and lemon juice, parsley and basil finely chopped, pepper and mix well.
8.To assemble
9.Take the sandwich bread slices and cut the crust off. Leave it on the side.
10.With a rolling pin, roll out all the bread pieces so they become very thin.
11.Spread the mustard with a brush, put 1 teaspoon of the filling in each bread and roll.
12.For the breading
13.Preheat the oven to 200ο C set to fan.
14.In a blender, put in the crusts from the bread, oregano, paprika, garlic, parmesan cheese, pepper and beat well until turned into powder. Place the mixture in a bowl.
15.Take one roll, put it in the milk for a while, then in the bowl with the solid ingredients and then place them in 2 pans lined with parchment paper.
16.Cook the pans separately for 15-20 minutes each, until golden.
17.Serve with ketchup, mint and oregano.

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