Stuffed Chicken & Cheese Bread

1. 1 White breadpack 350 g ≈ $1.44 120 g
2. 2 Ground chickenpack 500 g ≈ $3.84 150 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Hard cheesepack 200 g ≈ $2.70 40 g
6. 6 Soy sauce 10 ml
7. 7 Sunflower oil 10 ml
8. 8 Butterpack 180 g ≈ $1.58 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice bread into thick 3–4 cm pieces, cut a deep pocket in each, and scoop out a little soft center.

2. Cook the ground² chicken with grated garlic³ in a pan for 8 minutes until fully done, then stir in soy sauce and let cool for 5 minutes.

3. Grater the cheese and finely chop the dill⁴.

4. Mix the cooled chicken with cheese, dill⁴, and softened butter⁸.

5. Stuff the bread pockets with the filling, pressing down lightly.

6. Fry the bread in sunflower oil over medium heat for 3–4 minutes per side until golden and the cheese melts.