Publications
Partners
- - FILLING
- 4 - cooked chicken breast fillets, shredded
- 410g - corn kernels, drained
- 1c - grated mozzarella cheese
- 80ml - natural full-cream yoghurt OR smooth cottage cheese OR cream cheese
- 60ml - mayonnaise
- 15ml - chopped fresh parsley (optional)
- 5ml - curry powder (optional)
- - salt
- - TO FINISH
- 8 - mini bread rolls, sliced open and spread with butter or margarine
- 15ml - olive oil, melted butter OR cooking spray
- - tomato sauce (optional)
Preheat the oven to 200°C. Line the bottom of an ovenproof dish (in which the rolls will fit, side-by-side) with baking paper and spray with cooking spray.
1 Filling Mix the chicken, corn, and mozzarella cheese.
2 In a separate bowl, mix the yoghurt, cottage or cream cheese, and mayonnaise until smooth.
3 Mix in the parsley and curry powder, if using. Add to the chicken mixture and mix well. Season if necessary.
4 To finish Arrange the bottom halves of the bread rolls in a single layer in the oven dish. Spoon a generous amount of the filling on top and spread it lightly.
5 Place the top halves of the rolls on top of the filling. Brush the rolls lightly with the oil, butter, or spray with a bit of cooking spray.
6 Bake in the preheated oven for 10-15 minutes or until the rolls are light brown and the cheese is melted.
7 Serve the rolls with tomato sauce, if preferred, or a side dish of your choice.
