Stuffed Chicken Breast With Pineapple Sauce Recipe

Cheese stuffed chicken with pineapple sauce

Stuffed Chicken Breast With Pineapple Sauce is a divine dish served at Salt n’ Pepper restaurant. Cheese inside the chicken breast and pineapple sauce on top is just amazing. Restaurant serves it with  pureed spinach, fries and coleslaw.

Stuffed Chicken Breast With Pineapple Sauce

Stuffed Chicken Breast With Pineapple Sauce
Cuisine: World
Author: Yousuf Bawany
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • For Chicken Breasts Filling
  • Chicken breasts complete with wings (do not debone it) 2
  • Mozzarella cheese 2 tbsp
  • Cheddar cheese 2 tbsp
  • Oregano a pinch
  • Black pepper 1/2 tsp
  • Chili sauce (optional) 1 tbsp
  • Soy sauce 1 tbsp
  • Mustard sauce 1/2 tsp
  • For the Batter
  • All-purpose flour 1/4 cup
  • Corn flour 1/4 cup
  • Bread crumbs as required
  • Chili flakes or paprika 1/2 tsp
  • Salt to taste
  • Oil for fry
  • For Pineapple Sauce
  • Diced pineapples 1 can
  • Corn flour ¾ tsp
  • Water 1/2 cup
  • Carrot shavings 8-10 (thinly-sliced squares)
  • Cucumber shavings 8-10 (thinly-sliced squares)
  • Spring onion (finely chopped) 1 stalk
  • A pinch of black pepper
  • A pinch of salt
  • Honey 1 tsp
Instructions
For Chicken Breasts Filling
  1. Clean and wash the chicken breasts; add ¼ tsp black pepper, chilli sauce, soy sauce, mustard sauce, some salt and marinate it for six-eight hours
  2. Mix the cheddar and mozzarella cheeses with the oregano and set aside
  3. Take each breast and make a small slit along the plastic bone.
  4. [img src= “https://therecipespk.com/wp-content/uploads/2014/10/chicken-filling.jpg” width=”200″ height=”200″]
  5. Carefully stuff in the cheese mixture into the chicken cavity and press it all the way in so that it doesn’t run back out during deep-frying.
For Coating Batter
  1. In another bowl, mix in the all-purpose flour, corn flour, ¼ tsp black pepper, chilli flakes (or paprika), and some salt to make the dry batter.
  2. Now take your marinated-stuffed fillet and coat it into flour. Coat it nicely, just about everything, see the image above for assistance. Then coat it into breadcrumbs.
  3. For Baking: Place the chicken breast on greased baking tray, brush with oil and bake at 180 degree C for 15-20 minutes or until chicken is tender.
  4. For Fry: Deep fry the chicken pieces in oil on medium-high heat till they are nicely crisp and golden.
For the Pineapple Sauce
  1. Boil the carrot shavings as well as the corn to tenderize them
  2. Take a saucepan and add in all the liquid content of the pineapple can to it; let it simmer on a low-medium flame
  3. In a bowl, take the corn flour and water and mix it well
  4. Slowly add in the corn flour mixture to the pan, stirring it all the while to avoid lumps
  5. Cook it for a few minutes until the sauce thickens and the whiteness of the corn flour vanishes completely
  6. Add in the black pepper, salt and honey
  7. Add in eight to ten chunks of crushed pineapple to the sauce
  8. Let it cook for three minutes and then add in the carrots, corn and thinly-sliced spring onion
  9. Add in the cucumbers last and take it off the flame immediately
  10. In a plate, take one of the chicken breasts, top it off with a generous serving of the pineapple sauce and serve immediately with French fries, coleslaw and spinach puree.