New Update
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Main Ingredients | Boneless chicken breasts, Hot dog buns |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 250 grams boneless chicken breasts
- 4 hot dog buns
- Salt to taste
- 1 tablespoon Worcestershire sauce
- Crushed black peppercorns to taste
- 1 teaspoon red chilli flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon refined flour (maida)
- 1 cup milk
- 2 cup grated processed cheese
- 2 tablespoons Dijon mustard
- 1 teaspoon dried mixed herbs
- ½ cup shredded purple cabbage
- 1 medium green capsicum, shredded
- 1 large carrot, shredded
- 5-6 Iceberg lettuce leaves, hand torn
Method
- Preheat oven to 180̊ C.
- Marinate the chicken breasts with salt, Worcestershire, crushed peppercorns, chilli flakes, onion powder, garlic powder and 1 tablespoon olive oil.
- Heat 1 tablespoon olive oil in a non-stick grill pan. Place the chicken breasts on it and grill for a minute on each side.
- Place the grilled chicken breasts on a baking tray, put the tray in the preheated oven and bake for 8-10 minutes.
- Heat butter in a non-stick pan. Add flour, mix and sauté for 30 seconds. Add milk, mix and cook till the mixture thickens. Add cheese and mix well.
- Add crushed peppercorns and salt and mix well. Remove from heat and set aside.
- Shred the grilled chicken in a bowl with a fork. Add 3 tablespoons cheese sauce, Dijon mustard, salt, mixed herbs, cabbage, capsicum and carrots and mix well.
- Slit the hot dog buns horizontally from the centre without cutting through. Stuff with lettuce and generous amount of the chicken mixture.
- Serve immediately with wafers.
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