Stuffed chicken breast with pineapple sauce the Salt n’ Pepper way!

Published: July 11, 2012
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The pineapple sauce on the top is divine, not to mention the crispy deep-fried chicken breast with stuffed-cheese that just oozes out as soon as you slice it open. PHOTO: YOUSUF BAWANY

Stuffed chicken breast with pineapple sauce is a dish served at Salt n’ Pepper (SNP) in Lahore. It brings back a lot of fond memories from my postgraduate days. I associate this phenomenal recipe with some of the happiest times in my life. 

I happened to visit Lahore a few months ago and luckily, SNP was just around the corner from where I was staying. Needless to say, this restaurant was my first stop after a long and tiring day of travel. As I took my seat, I couldn’t help but reminisce all the good times I had had with my friends. The table where we had sat at on numerous occasions was empty, but I could clearly picture all my friends sitting around it as if it were only yesterday.

Try as I might, I couldn’t shake off the nostalgia even after my return to Karachi, so I coaxed my wife into attempting to make this stuffed chicken at home. What can I say? A craving’s a craving.

So what makes this recipe so special?

Well, for starters, the pineapple sauce on top is divine. Moreover, the crispy deep-fried chicken breast with stuffed-cheese that just oozes out as soon as you slice it open is a definite winner. I’m not a big fan of the pureed spinach on the side, but the fries and the coleslaw take the dish to an entirely new level. Most of all, it’s the surprisingly refreshing sweet-tangy taste that blows your mind. This is a combination that you never-in-a-million-years thought would work with chicken, but it somehow does.

This one goes out to all my friends who live in and around Lahore.

Let me dive straight into the recipe, but before I do, I’d just like to mention that I did spice things up a bit by adding some chili components to the chicken. So if you’d like to stick to the original recipe, you can leave the optional ingredients out of the recipe.

Ingredients

For chicken breasts

  • 2 chicken breasts complete with wings (do not de-bone it)
  • 2 tbsp mozzarella cheese
  • 2 tbsp cheddar cheese
  • A pinch of oregano
  • ¼ tsp + ¼ tsp black pepper
  • 1 tbsp chili sauce (optional)
  • 1 tbsp soy sauce
  • ½ tsp mustard sauce
  • ½ tsp MSG (ajinomoto or Chinese salt)
  • ¼ cup all-purpose flour
  • ¼ cup corn flour
  • ½ tsp chili flakes or paprika for a milder flavor (optional)
  • Salt to taste
  • Oil for deep frying

For pineapple sauce

  • 1 can of diced pineapples (Del Monte works best)
  • ¾ tsp corn flour
  • ½ cup water
  • 8-10 carrot shavings (thinly-sliced squares)
  • 8-10 cucumber shavings (thinly-sliced squares)
  • ½ tbsp corn (optional)
  • 1 stalk of spring onion (finely chopped)
  • A pinch of black pepper
  • A pinch of salt
  • 1 tsp honey

Sidelines

  • French fries
  • Coleslaw
  • Pureed spinach seasoned with some salt and pepper

Method

For chicken breasts

  1. Clean and wash the chicken breasts; add ¼ tsp black pepper, chilli sauce, soy sauce, mustard sauce, some salt and MSG 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 (see drawing – stop judging me, people; I got my point across, didn’t I?)
  4. 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
  5. 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
  6. Deep fry the chicken pieces in oil on medium-high heat till they are nicely crisp and golden; using a deep fryer here yields better results; set aside after frying

For the pineapple sauce

  1. Boil the carrot shavings as well as the corn to tenderise 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.

And voila, devour away!

Bon appétit.

This post was originally published here.

Read more by Yousuf here, or follow him on Twitter @YousufBawany

Yousuf Bawany

Yousuf Bawany

A writer who enjoys to cook foods from across the world. He blogs at yousufbawany.wordpress.com. He tweets @YousufBawany (twitter.com/YousufBawany)

The views expressed by the writer and the reader comments do not necessarily reflect the views and policies of The Express Tribune.

  • Wajahat

    By God, Yousuf you just made my day. I’m crazy about this chicken and everytime I go to Lahore, SNP is my numero uno destination.

    Thank you Sir!
    WajahatRecommend

  • Aye haye

    I’ve always found it repulsive how pineapple-from-a-can is used in savory dishes at our restaurants. I guess this is because we don’t have it fresh much. But the stuff in the can is nothing but sugar – and you just made a sauce out of nothing but an entire can of that sugarwater AND added more honey too it. Sorry, but bleugh!Recommend

  • Asif Baloch

    you wrote my thoughts mate, no one in Karachi make this, thanks mateRecommend

  • khalid

    have been going to S&P for the last 24 years. excellent food, burgers, sandwiches and yes the stuffed chicken with pineapple sauce is out of this world. am sitting 2000 miles away in my officei in riyadh right now and wondering how can i get to S&P anytime soon :)Recommend

  • Faysal R

    If it tastes as good as it looks, I’m all for it. Don’t care if the pineapple’s canned or not. Good job!Recommend

  • SaQiB

    Ok now u made me drool :-/Recommend

  • madiha

    pineapple tastes great with chicken .Recommend

  • Fatima

    Wow. A friend of mine keeps going on and on about the stuffed chicken with pineapple sauce at s/p Lahore. It looks very yummy and I will sure give it a try at home. Thanks! :-)Recommend

  • Usman

    @Yousuf. I take off my hat and salute you. I have been searching for this recipe for years. This is the tastiest food I have ever had. Absolutely heavenly. Its the thing I miss most about Lahore.Recommend

  • Usman

    @ Aye haye. No need for a bleugh.

    If you have ever cared to read the labels instead of just looking at the picture of pinapples, you will see there are two types of canned pineapples.There is one with added sugar, used for desserts. The other one comes without any added sugar, which you can use is any dish you want.Recommend

  • Parvez

    The pictures look good and look exactly like something S&P in Lahore would serve up. Have eaten there and never been disappointed. Next time will try this chicken as I to like pineapple with meat.Recommend

  • elahi

    @khalid:

    I am also based in riyadh, and let me tell you, just go to Tahlia Street, all the franchises are there. No need to think of SNP. Much better places to eat here and high quality.Recommend

  • Ayesha Pervez

    Sounds great Yousuf! Im going to try this for sure soon!!!!Recommend

  • Cynical

    It tastes equally good with ‘garlic and pepper’ sauce.
    Thanks for the recipe. Recommend

  • Aye haye

    @Usman:
    No need to read labels on the Del Monte can of pineapple one finds everywhere. All you need is marginally functional taste buds. But where do you get the unsweetened if it exists here….Recommend

  • http://yousufbawany.wordpress.com Yousuf Bawany

    Dear Readers,

    Thank you all for your comments. It is really nice to see some interesting insights into this recipe, especially the canned v/s fresh pineapple debate. I have seen freshly cut pineapples at Hyperstar (Karachi) as well as some other supermarkets, but you need to keep in mind that this dish was reverse-engineered, and to preserve its authenticity, I had to use canned pineapples.

    As an alternate, I believe you can get the same taste by combining fresh pineapple juice and some sugar; feel free to experiment and do let me know how it turned out!

    Enjoy!
    YousufRecommend

  • S&P Freak

    Guess what? I tried your recipe and even though it was not 100% same, it hit pretty close to home. I’m seriously impressed by this phenomenal recipe. Thank you so much.

    If you ever decide to open up a restaurant, I’ll be first in line for entry. Good luck!!!Recommend

  • Usman

    @ Aye Haye
    Both type of cans look the same at first glance. The sugary version is labeled “in heavy syrup” and the sugar-less one is “in own juice”.Recommend

  • MJ

    The only reason i go there is for that dish! Love it!Recommend

  • Faisal

    Amazing!! Now I know what to have for lunch today.Recommend

  • Usman

    I made this yesterday. Its almost 80 percent up there with the real one.But still very good.Recommend

  • SaQiB

    @ Author,

    Yousaf, u ought to try out Pineapple-Chicken at Hsin Kuang, Lahore……… u’d forget the stuffed chicken breast………trust me…!Recommend

  • http://yousufbawany.wordpress.com Yousuf Bawany

    Dear S&P Freak and Usman,

    It’s an honor that you tried out my recipe, and truly means a lot knowing that it has some semblance to the original.

    I will Insha Allah be posting more restaurant recipes soon.

    Cheers,
    YousufRecommend

  • http://yousufbawany.wordpress.com Yousuf Bawany

    Dear SaQiB,

    It’s on my to-do list next I’m in Lahore. Thank you for the pointer.

    Take care,
    YousufRecommend

  • Ali

    Ever tried the same dish from Gourmet Restaurant…supreme….Recommend

  • Seemab Waleed

    Gourmet Grill makes it way better than SnP.Recommend

  • Zainab F.

    I’m a cynic when it comes to trying out new recipes on the internet but this one couldn’t wait. I was simply blown away by the taste and the fact that you control the amount of pine-apple sauce on the chicken is insane.

    Kudos, Yousuf, for this spectacular creation.Recommend

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  • humairapirzada

    this is the best dish i ve ever eat i love it ,if we ve to celebrate any birthday or our wedding aniversary we just go to salt n paper and enjoy this dish ,thank u so much for the recipe from havenRecommend

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