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Cheesy Chicken Stuffed Bread: The Ultimate Filled Roll with Spiced-Chicken Excellence

A deliciously soft homemade bread stuffed with creamy, spiced chicken filling and melted cheese. The perfect combination of fluffy dough and savory filling creates an irresistible meal that's great for sharing.  
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Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Main-course
Cuisine: Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

For the bread dough:
  • 3 cups all-purpose flour
  • 2 1/4 tsp active dry yeast
  • 2 tbsp granulated sugar
  • 1 1/4 tsp salt
  • 2 large eggs room temperature
  • 3/4 cup warm whole milk
  • 3 tbsp unsalted butter very soft
  • 2 tbsp oil
  • 1 tsp garlic powder
  • 1 tbsp Greek yogurt or sour cream
For the chicken filling:
  • 1 lb boneless chicken breast
  • Salt to taste
  • 1 tsp black pepper
  • 1 tbsp smoked paprika powder
  • 1/2 tsp red chili powder
  • 1 tsp red chili flakes
  • 1 tbsp garlic powder
  • 1/2 cup cream cheese
  • 1 tbsp sour cream optional
  • 1 tbsp fresh coriander chopped
  • 1 bell pepper finely diced
  • 1/2 yellow onion diced
  • 1/2 cup water
  • 2 tbsp oil for cooking
To assemble:
  • 1 1/2 cup shredded mozzarella cheese
For the egg wash:
  • 1 egg
  • 2 tbsp milk
For the glaze:
  • 2 tbsp butter melted

Method
 

  1. Prepare the Yeast Mixture: In a bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy. This activates the yeast and ensures your dough will rise properly.
  2. Make the Dough: Add eggs, oil, sour cream, garlic powder, salt, and soft butter to the yeast mixture. Mix well. Gradually add flour and mix until a dough forms. The dough should be slightly tacky but not overly sticky.
  3. Knead the Dough: Knead for 8-10 minutes using a stand mixer until smooth and elastic. Only add a little extra flour if the dough is too sticky to handle. Proper kneading develops the gluten structure that gives the bread its texture.
  4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. This allows the yeast to ferment, creating air bubbles that make the bread light and fluffy.
  5. Prepare Chicken Filling: Season the chicken with salt, pepper, smoked paprika, chili powder, chili flakes, and garlic powder. In a pan, heat oil. Add the seasoned chicken and cook on both sides for 10 minutes, flipping occasionally. Add water, cover the pan, and cook until the chicken is fully cooked through.
  6. Complete the Filling: Shred the cooked chicken. Stir in bell pepper, onion, and chopped coriander. Turn heat to low and mix in cream cheese and sour cream until creamy. This creates a rich, flavorful filling that will remain moist during baking.
  7. Shape the Bread: Punch down the risen dough to release excess air. Make equal-sized balls and roll them flat. Place cheese and chicken filling in the center of each. Fold the sides over the filling and seal tightly. Place on a lined baking tray.
  8. Second Rise: Cover the shaped bread and let rise again for 30 minutes. This shorter rise gives the dough time to expand slightly before baking.
  9. Preheat and Prepare: Preheat oven to 350°F (175°C). Mix egg and milk for egg wash and brush over the bread. The egg wash will give the bread a beautiful golden color when baked.
  10. Bake: Bake for 25-30 minutes or until golden brown. The bread should sound hollow when tapped on the bottom.
  11. Finish with Glaze: Brush immediately with melted butter after baking. This adds shine and additional flavor to the crust. Serve warm for the best experience.

Notes

  • For best results, ensure all refrigerated ingredients are at room temperature before making the dough. If making ahead, you can prepare the chicken filling up to a day in advance and store in the refrigerator. The bread is best enjoyed fresh but can be reheated in a 300°F oven for 10 minutes to restore its softness. For a spicier version, increase the amount of chili flakes or add a diced jalapeño to the filling.