Stuffed Brazilian Cheese Bread

Steps

1. Dice 300 grams of boneless chicken thighs into tiny pieces.
2. Season the chicken with salt and fresh black pepper.
3. Cook the seasoned chicken in a skillet or pan over medium-high heat with 2 tablespoons of oil until almost done. Transfer to a plate and set aside.
4. Finely chop ¼ cup of yellow onion.
5. Sauté the chopped onion in the same skillet or pan for 2 to 3 minutes over medium-high heat with 1 tablespoon of oil.
6. Pour about 1 cup of chicken broth into the skillet.
7. Add 1 tablespoon of Dijon mustard and 1 tablespoon of Worcestershire sauce to the broth.
8. Season with salt and pepper.
9. Stir in 3 tablespoons of heavy cream, then lower the temperature to simmer the sauce.
10. Slice 100 grams of mushrooms. Stir until the chicken and mushrooms are well coated with the sauce.
11. Reduce the heat to thicken the sauce as the mushrooms release liquid.
12. Add chopped parsley for color, stir, turn off the stove, and allow the filling to cool to room temperature.
13. Combine 1 cup of tapioca starch or tapioca flour in a mixing bowl.
14. Mix ¼ teaspoon of salt, ½ teaspoon of dried garlic powder, and ½ teaspoon of dried oregano into the dry ingredients with a whisk.
15. In a saucepan, combine ¾ cup of 2% milk, ⅓ cup of avocado or grapeseed oil, and 2 tablespoons of water. Cook over medium heat until it boils, stirring constantly to prevent burning.
16. Pour the hot liquid mixture into the dry ingredients in the mixing bowl.
17. Start stirring with a whisk; once the dough begins to stick, add one egg (this acts as a binder).
18. Add ¾ cup of mozzarella cheese and ¼ cup of shredded Parmesan cheese. Mix well until all ingredients are incorporated.
19. Grease a muffin tin with butter or cooking spray, then lightly dust with flour or tapioca starch.
20. Fill each muffin cup with 1 to 2 tablespoons of the dough and flatten it slightly using the back of a spoon.
21. Place about 1 to 2 tablespoons of the cooled filling in the center of the dough.
22. Top the filling with 2 to 3 tablespoons of additional dough, then gently press down around the filling using the back of your spoon to create a complete enclosure. Dip the spoon in water between presses if needed.
23. Bake in a preheated oven at 400°F for 25–30 minutes.