STUFFED BUNS RECIPES

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CHICKEN STUFFED BUNS RECIPE | ALLRECIPES



Chicken Stuffed Buns Recipe | Allrecipes image

Wonderfully tasteful. Sourdough buns are hollowed out, stuffed with a mixture of chicken, three cheeses, garlic and spinach, and baked.

Provided by Rebecca Swift

Categories     Meat and Poultry    Chicken    Breast    Stuffed

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 7

6 large sourdough buns
2 cups boneless chicken breast halves, cooked and diced
1 (8 ounce) package cream cheese, softened
1 cup shredded Pepper Jack cheese
1 cup grated Parmesan cheese
6 cloves garlic, pressed
1 (10 ounce) package frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice the top off of each bun, saving the tops. Hollow out each bun, leaving a shell.
  • In a medium bowl combine chicken, cream cheese, Pepper Jack cheese, Parmesan cheese, garlic and spinach. Spoon mixture into each bun, packing it tightly; cap with bun tops. Wrap each bun tightly in foil.
  • Bake in preheated oven for 20 minutes.

Nutrition Facts : Calories 545.4 calories, CarbohydrateContent 33.1 g, CholesterolContent 111.4 mg, FatContent 31 g, FiberContent 2.2 g, ProteinContent 33 g, SaturatedFatContent 16.9 g, SodiumContent 800.5 mg, SugarContent 3.4 g

STUFFED BUNS - CHICKEN OR PANEER RECIPE - FOOD.COM



Stuffed Buns - Chicken or Paneer Recipe - Food.com image

You can stuff these indian buns with chicken or paneer (a fresh crumbly cheese from India). From indian food blog: Sailu's Kitchen

Total Time 1 hours 40 minutes

Prep Time 1 hours 30 minutes

Cook Time 10 minutes

Yield 12 buns, 6 serving(s)

Number Of Ingredients 19

1 tablespoon active dry yeast
2 tablespoons warm water
1/2 cup milk
salt
1/2 cup vegetable oil
2 1/4 cups flour
2 tablespoons sugar
1 egg, beaten
1 egg white
white sesame seeds, for sprinkling
1 1/2 cups chicken, cooked and shredded or 1 1/2 cups panir
1 onion, minced
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1 1/2 teaspoons coriander powder
1 pinch cumin, ground
1 pinch garam masala
salt
2 tablespoons coriander leaves (finely chopped)

Steps:

  • Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.
  • Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.
  • Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
  • Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
  • Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.
  • Punch down the dough lightly using your palm and divide the dough equally.
  • Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.
  • Let it sit/prove for another 20 minutes.
  • Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.
  • FOR CHICKEN FILLING:.
  • Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts.
  • Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.
  • Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.
  • Turn off heat and cool. Add coriander leaves and mix.

Nutrition Facts : Calories 391.1, FatContent 20.4, SaturatedFatContent 3.2, CholesterolContent 33.9, SodiumContent 41.7, CarbohydrateContent 43.9, FiberContent 2.3, SugarContent 5.2, ProteinContent 8.3

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