Soft Bread with Chicken Parmesan

Place the lukewarm water, yeast, and honey in a large bowl. Mix well and let it sit for 5 minutes.

Add the Greek yogurt and sunflower oil, then mix. Add the flour and salt. Knead for 10–12 minutes until smooth.

Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.

Wash the chicken thighs and cut them into strips. Place in a bowl and add the salt, onion powder, garlic powder, cayenne powder, Italian seasoning, and black pepper. Mix well and cover. Let it marinate in the refrigerator.

After rising, deflate the dough and divide into 12 equal pieces (±70 g each). Shape into balls.

Take one ball and roll it out flat.

Roll it up tightly into a log.

Seal the seam and roll back and forth to form an even shape. Then roll flat with a rolling pin.

Place the dough on a baking tray lined with parchment paper. Brush with beaten egg, make shallow cuts on top, and sprinkle with sesame seeds.

Let the dough rise for 30 minutes, or until doubled in size.

Bake the rolls in a preheated oven at 200 °C (390 °F) for 12–18 minutes until golden brown. Let them cool slightly.

Remove the chicken from the fridge. Place the cornstarch in a bowl and coat each piece of chicken in it. For extra crispiness, you can do this twice.

Heat a layer of sunflower oil in a frying pan to 175 °C (350 °F) and fry the chicken on both sides until golden and cooked through. Drain on a paper towel.

Place the warm chicken in a bowl and add the Parmesan cheese. Mix well.

Slice open the rolls and fill with truffle mayonnaise, some lettuce, and pieces of chicken.