Step 1: Prepare the Chicken

1. Start by boiling the chicken breast in a pot of water seasoned with salt and pepper. Allow the chicken to cook for about 15 minutes or until fully cooked through.
2. Once the chicken is cooked, remove it from the pot and set it aside. Reserve the cooking water – it will be used to create the filling.
3. Peel and chop the chicken into small pieces, ensuring it’s bite-sized for easy filling.

Step 2: Make the Dough

1. In a separate pot, combine 1 cup of water, 1 tablespoon of butter, salt to taste, and the peel of 1 lemon. Bring this mixture to a boil.
2. Once it boils, remove the pot from heat. Carefully remove the lemon peel and stir in 1 cup of flour with a wooden spoon. Mix it until the dough forms a ball and no longer sticks to the sides of the pot.
3. Bring the dough back to low heat for a minute or so to dry it slightly. Set it aside to cool.

Step 3: Prepare the Filling

1. In a pan, melt 1 tablespoon of butter over medium heat. Sprinkle 2 tablespoons of flour into the pan and cook it until the butter is fully melted and the flour starts to take on a slight golden hue.
2. Slowly add 1 cup of milk and 1 cup of the reserved chicken boiling water. Stir constantly to prevent lumps.
3. Continue to cook and stir until the mixture thickens into a creamy consistency.
4. Add the chopped chicken and the juice of 1 lemon. Stir well, allowing the filling to thicken further. Once it reaches a thick but smooth consistency, it’s ready to use.

Step 4: Form the Empanadas

1. Roll out the cooled dough with a rolling pin on a floured surface. Roll it to about 1/8-inch thickness.
2. Use a cutter or a glass to cut the dough into 4” by 6” strips. You should aim for uniform pieces to ensure even cooking.
3. Place a full tablespoon of the chicken filling at the bottom of each dough strip.
4. Fold the dough over the filling to form a half-moon shape. You can use the edge of a glass or a pierogi cutter to seal the empanada edges, ensuring they are fully closed.

Step 5: Coat and Fry the Empanadas

1. In a shallow bowl, beat the 2 eggs. Dip each empanada in the beaten egg, then coat it in breadcrumbs to create a crispy outer layer.
2. Heat canola oil in a frying pan over medium-high heat. Carefully place the empanadas in the hot oil, frying them until they are golden brown on both sides.
3. Once fried, remove the empanadas and place them on a paper towel to absorb any excess oil.

Step 6: Serve and Enjoy Serve the empanadas while they’re hot! They’re best enjoyed fresh out of the frying pan with a side of lemon wedges or a tangy dipping sauce like garlic aioli or spicy ketchup. These chicken empanadas also pair beautifully with a light salad or some roasted vegetables.