Chicken Pizza Pockets

Method

1. Prep

   • Heat the oven to 400°F (200°C). Line a large baking sheet with parchment and spray it lightly.

2. Mix the chicken

   • Mix the chicken, egg whites, garlic powder, Italian seasoning, salt and pepper until evenly combined. It will be soft and sticky.

   Chill it for 15 minutes and it's much easier to shape.

3. Make the topping

   • In a small bowl, mix the Parmigiano, smoked paprika, garlic powder, oregano and chili flakes.

4. Shape and fill

   • Divide the chicken into 4 portions of 225 g. With wet hands or a wet spatula, press each one onto the parchment into an oval about 1 cm thick (roughly 20 × 15 cm).
   • Spoon the passata onto one half of each oval, leaving a 2 cm border, then top with the mozzarella.

5. Fold and seal

   • Lift the parchment to fold the bare half over the filling, then peel the parchment back. Pinch and press the edges firmly to seal, patching any cracks with your fingers.
   • Spray the tops lightly with oil, sprinkle on the spiced Parm and press it in gently.

6. Bake and broil

   • Bake about 20 minutes, until the chicken reaches 74°C (165°F).
   • Slide the pockets off the parchment onto a lightly sprayed bare tray, since parchment can scorch under the broiler. Broil 2–4 minutes until golden and crisp, watching closely.
   • Rest 3–5 minutes before cutting so the filling settles.

   Making minis? Use about 112 g chicken each and bake 12–15 minutes.