Stuffed chicken breast with pineapple sauce
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Ingredients
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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
- 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
- Mix the cheddar and mozzarella cheeses with the oregano and set aside
- 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?)
- 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
- 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
- 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
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For the pineapple sauce
- Boil the carrot shavings as well as the corn to tenderise them
- Take a saucepan and add in all the liquid content of the pineapple can to it; let it simmer on a low-medium flame
- In a bowl, take the corn flour and water and mix it well
- Slowly add in the corn flour mixture to the pan, stirring it all the while to avoid lumps
- Cook it for a few minutes until the sauce thickens and the whiteness of the corn flour vanishes completely
- Add in the black pepper, salt and honey
- Add in eight to ten chunks of crushed pineapple to the sauce
- Let it cook for three minutes and then add in the carrots, corn and thinly-sliced spring onion
- Add in the cucumbers last and take it off the flame immediately
- 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.
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