Oven-Baked Chicken-Stuffed Bread

Combine all the dough ingredients including yeast, egg, butter, salt, and sugar into the flour. Gradually add lukewarm milk to create a soft dough. Cover and let it rise for 2 hours in a warm spot.

Mix all the chicken marinade ingredients in a bowl and let it rest until needed.

Cook the marinated chicken in a pan until tender, then remove and set aside.

In the same pan, heat oil and fry flour. Gradually add milk to create a roux. Add the chicken back to the roux, along with the veggies, and stir. Let the veggies soften slightly.

Add cheese, cilantro, and green onions. Mix well and let the cheese melt. Remove the filling from heat and let it cool until it can be handled.

Once the dough has doubled, punch it to release air, then knead until smooth and pliable. Add a little flour if the dough is too soft. Divide it into two portions.

Roll out one portion of the dough into a rectangular shape. Line a baking sheet with butter paper and dust with flour. Transfer the rolled dough to the floured baking paper.

Spread ketchup on the rolled dough, then place half of the filling in the center. Make cuts on the sides of the dough.

Fold the strips over each other to form a braid and secure the ends by pressing them together. Repeat the process with the remaining dough to make a second chicken bread.