Chessy chicken stuffed bread

Ingredients

• For the bread dough — 3 cups all purpose flour
• For the bread dough — 2 1/4 tsp active dry yeast
• For the bread dough — 2 tbsp granulated sugar
• For the bread dough — 1 1/4 tsp salt
• For the bread dough — 2 large eggs, room temp
• For the bread dough — 3/4 cup warm whole milk
• For the bread dough — 3 tbsp unsalted butter , very soft
• For the bread dough — 2 tbsp oil
• For the bread dough — 1 tsp garlic powder
• For the bread dough — 1 tbsp greek yogurt or sour cream
• For the chicken filling — 1 lb boneless chicken breast
• For the chicken filling — Salt to taste
• For the chicken filling — 1 tsp black pepper
• For the chicken filling — 1 tbsp smoked paprika powder
• For the chicken filling — 1/2 tsp red chili powder
• For the chicken filling — 1 tsp red chili flakes
• For the chicken filling — 1 tbsp garlic powder
• For the chicken filling — 1/2 cup cream cheese
• For the chicken filling — 1 tbsp sour cream, optional
• For the chicken filling — 1 tbsp coriander, freshly chopped
• For the chicken filling — 1 bell pepper, finely diced
• For the chicken filling — 1/2 yellow onion, diced
• For the chicken filling — 1/2 cup water
• For the chicken filling — 2 tbsp oil for cooking
• For the chicken filling — To assemble
• For the chicken filling — 1 1/2 cup shredded mozzarella cheese

Instructions

1. In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add eggs, oil, sour cream, garlic powder, salt, and soft butter. Mix well. Gradually add flour and mix until a dough forms.
3. Knead for 8–10 min using a stand mixer until smooth and elastic. (Add a little flour only if too sticky.)
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Season the chicken with salt, pepper, smoked paprika, chili powder, chili flakes, and garlic powder.
6. In a pan, heat oil. Add the seasoned chicken and cook on both sides for 10 min, flipping the sides in between. Add water, cover the pan, and cook until the chicken is fully cooked.
7. Shred the chicken, Stir in bell pepper, onion and chopped coriander. Turn heat to low and mix in cream cheese and sour cream until creamy.
8. Punch down the risen dough.Make equal sized balls and roll them flat fill each rolled ball with cheese and chicken filling in the center , Fold the sides over the filling and seal tightly. Place on a lined baking tray.
9. Cover and let rise again for 30 minutes.
10. Preheat oven to 350°F.
11. Mix egg and milk for egg wash and brush over the bread. Bake for 25–30 minutes or until golden brown
12. Brush immediately with melted butter after baking. Serve warm