Chicken Bread Pot

Ingredients 

• 400 grams boneless chicken cut into ½ inch cubes
• 2 brown bread loaves halved
• 1 tablespoon butter
• 1 tablespoon refined flour
• 1 cup milk
• Salt to taste
• 1½ teaspoons crushed black peppercorns 
• 2 sprigs fresh thyme
• 1 sprig fresh oregano
• ¾ cup processed cheese, grated
• 4 eggs
• Red cherry tomatoes to garnish
• 4 sprigs fresh parsley + to garnish

Method

1. Preheat the oven to 180°C.
2. Heat butter in a non-stick pan, add refined flour, mix well and sauté on medium heat till the mixture is lightly coloured.
3. Add milk, mix well so that no lumps form. Cook on medium heat for 2-3 minutes.
4. Add chicken cubes, salt, crushed black peppercorns, thyme and oregano and mix well. Cook for 3-4 minutes on medium heat.
5. Add cheese and mix well. Cook for 2-3 minutes and take it off the heat.
6. Scoop out some bread from the centre of each bread half to make a cavity. Keep the cutout bread pieces aside.
7. Fill ⅔ of the cavity with chicken mixture, and put out small pieces of the cutout bread over the chicken mixture. Put some more chicken mixture in the cavity.
8. Keep the stuffed bread halves on a baking tray. Break an egg on top of each bread half. Keep the tray in the preheated oven and bake for 5-7 minutes.
9. Garnish each bread half with red cherry tomatoes and a sprig of fresh parsley. Serve hot.