Crispy, cheesy, and oh-so-delicious! Try these irresistible Stuffed Chicken Hot Pockets today. #FoodFusion #HappyCookingToYou #digitalammi
Ingredients:
-Fresh basil leaves ¾ Cup
-Lehsan (Garlic) cloves 2-3
-Badam (Almonds) 10-12
-Himalayan pink salt 1/8 tsp or to taste
-Lal mirch (Red chilli) crushed 1/8 tsp
-Kali mirch powder (Black pepper powder) 1/8 tsp
-Lemon juice 1 tbs
-Olive oil extra virgin 3 tbs
-Parmesan cheese powder 1 & ½ tbs
-Boneless chicken cubes 250g
-Hari mirch (Green chillies) 2-3
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Zeera powder (Cumin powder) ½ tsp
-Kali mirch powder (Black pepper powder) ¼ tsp
-Olive oil 1 tsp
-Mozzarella cheese grated 2-3 tbs
-Palak (Baby spinach) 8-10 leaves
-Sun-dried tomatoes sliced 3-4
-Breadcrumbs ¼ Cup as required
Directions:
-In a spice grinder,add fresh basil leaves,garlic,almonds,pink salt,red chilli crushed,black pepper powder, lemon juice,olive oil,parmesan cheese powder,grind coarsely & set aside.
-In a chopper,add chicken,green chillies,ginger garlic paste,pink salt,red chilli powder,cumin powder, black pepper powder,chop well & set aside.
-On a cutting board,place baking paper & grease with olive oil,add chicken mixture & spread with the help of greased hands,place another baking paper & roll out with the help of rolling pin (length 12 inches,thickness 1 cm,width 8 inches).
-Add prepared pesto & spread on half side,add mozzarella cheese,baby spinach,sun-dried tomatoes, fold,seal properly & coat with breadcrumbs.
-Air fry at 170C for 22-25 minutes (turn sides in between).
-Cut into half & serve with chilli garlic sauce!
