Garlic Butter Chicken & Cheese Stuffed Bread

Whole-Wheat Air-Fried Pocket

A golden whole-wheat pocket filled with tender chicken and melted cheese, finished with fragrant garlic-herb butter. It is crisp outside, cheesy inside and makes a satisfying meal for two.

Preparation time: 15 minutes
Resting time: 15 minutes
Air-frying time: 20–24 minutes
Total time: 40 minutes
Cuisine: Fusion
Food type: Non-Vegetarian
Servings: 2

Nutrition

Total Recipe

• Calories: 804 kcal
• Protein: 41 g
• Fat: 36 g
• Carbohydrates: 79 g

Per Serving

• Calories: 402 kcal
• Protein: 20.5 g
• Fat: 18 g
• Carbohydrates: 39.5 g

Ingredients

• 100 g whole-wheat flour
• 55–65 ml water
• Salt, to taste
• 100 g raw chicken breast
• 50 g processed cheese
• 20 g butter, softened
• 2 garlic cloves, grated
• ½ tsp chilli flakes
• ½ tsp dried oregano
• ¼ tsp black pepper
• 1 tbsp finely chopped parsley

Method

1. Combine the whole-wheat flour and a little salt in a mixing bowl. Gradually add the water and knead until a soft, smooth dough forms.
2. Cover the dough and allow it to rest for 15 minutes.
3. Season the chicken breast with salt and black pepper. Air-fry at 180°C for 10–12 minutes, or until completely cooked and the internal temperature reaches 74°C.
4. Allow the chicken to rest briefly, then chop it into small pieces.
5. In a small bowl, combine the softened butter, grated garlic, chilli flakes, dried oregano and chopped parsley.
6. Roll the rested dough into a large, evenly thick circle.
7. Leave the outer edge clear and brush approximately half the garlic-herb butter over the dough.
8. Arrange the chopped chicken and processed cheese over one half of the dough, keeping the filling away from the edge.
9. Lightly moisten the outer edge with water. Fold the empty half over the filling to create a half-moon pocket.
10. Press and seal the curved edge firmly to prevent the cheese from leaking.
11. Make a few shallow diagonal slits across the top. Brush with the remaining garlic-herb butter.
12. Place the stuffed bread in the air-fryer basket and cook at 180°C for 10–12 minutes, or until crisp and golden.
13. Allow it to rest for 2–3 minutes before cutting it into two portions and serving.

Recipe Highlights

• Whole-wheat outer layer
• 41 g protein in the complete recipe
• Air-fried instead of deep-fried
• Garlic-herb butter finish
• Satisfying meal for two

Ipshita’s Note

This updated version uses 20 g butter—enough to flavour both the inside and outside of the bread while reducing the quantity used in the original recipe.

Tip

Seal the curved edge firmly and make only shallow slits on top. Cutting too deeply may allow the melted cheese to escape during air-frying.