These cheesy stuffed chicken pockets are crispy on the outside, tender on the inside, and filled with melty cheese, savory salami, and spinach. Inspired by the famous Salt n Pepper Lahore, this recipe brings restaurant-quality flavors right to your home!

Each bite delivers a perfect balance of crunch and gooey cheesiness, complemented by a sweet and tangy pineapple sauce that takes this dish to the next level. Paired with creamy spinach and crispy fries, this meal is a comfort-food favorite that’s easy to make yet impressive enough for guests.

Why You’ll Love This Recipe

Crispy & Cheesy: The golden crust gives way to a gooey, melty cheese center.
Sweet & Savory Combo: The pineapple sauce perfectly balances the savory chicken.
Restaurant-Style at Home: A crowd-favorite dish made easy.
Great for Meal Prep: Freeze ahead and fry when needed.
Kid-Friendly & Party-Approved: A fun dish for all ages!

Ingredients

For the Chicken Pockets:

• 750g chicken breast, minced
• 1 tbsp salt
• 3 tsp black pepper
• 3 tsp paprika
• 3 tsp garlic powder
• 3 tsp onion powder
• 10-12 baby spinach leaves
• 8 cheese slices (cheddar, mozzarella, or your choice)
• 12 slices beef salami (or turkey salami)
• ½ cup flour, for dusting
• Parchment paper
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Oil for frying

For the Pineapple Sauce:

• 500ml pineapple juice
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili flakes
• 1 bowl pineapple cubes
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Creamy Spinach:

• 500g spinach, sautéed in butter
• 200ml milk

Step-by-Step Instructions

Step 1: Prepare the Chicken Pockets

• In a mixing bowl, combine minced chicken, salt, black pepper, paprika, garlic powder, and onion powder. Mix well until a smooth chicken paste forms.
• Cut a piece of parchment paper and place a portion of the chicken mixture on top.
• Flatten the mixture into a thin, circular shape (not too thin).
• On one half of the circle, layer baby spinach, cheese slices, and beef salami.
• Gently fold the other half over to form a semi-circle pocket, sealing the edges.
• Repeat for the remaining mixture.
• Freeze the chicken pockets for 10-15 minutes to help them set and hold their shape.

Step 2: Coat & Fry the Chicken Pockets

• Remove the pockets from the freezer and lightly dust them with flour to absorb excess moisture.
• Dip each pocket into beaten egg, ensuring an even coat.
• Roll them in panko breadcrumbs for a crispy coating.
• Heat oil in a pan over medium heat.
• Fry the chicken pockets for 4-5 minutes per side or until golden brown and fully cooked inside.
• Drain on paper towels to remove excess oil.

Step 3: Make the Pineapple Sauce

• In a saucepan, heat pineapple juice over medium heat.
• Add salt, black pepper, and chili flakes, then stir in pineapple cubes.
• Let the sauce simmer for 3-4 minutes.
• Stir in the cornstarch slurry, mixing continuously until the sauce thickens.
• Remove from heat and set aside.

Step 4: Prepare the Creamy Spinach

• In a pan, melt butter and sauté spinach until wilted.
• Blend the spinach until smooth.
• Stir in milk and cook on low heat until creamy.

Serving Suggestions

Serve the cheesy stuffed chicken pockets hot with a drizzle of pineapple sauce.
Pair them with crispy French fries or garlic butter rice.
Garnish with Parmesan for an extra touch of flavor.

Pro Tips for Best Results

Freeze before frying – This helps the chicken hold its shape.
Use panko breadcrumbs – They give the crispiest texture!
Don’t overcrowd the pan – Fry in batches to keep the oil temperature stable.
For extra crunch – Double coat with egg and breadcrumbs before frying.

Cheesy Stuffed Chicken with Pineapple Sauce & Creamy Spinach

Inspired by Salt n Pepper Lahore, this cheesy stuffed chicken recipe is crispy on the outside, gooey on the inside, and paired with a sweet & tangy pineapple sauce and buttery creamy spinach. It’s the perfect restaurant-style meal to recreate at home!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting time 15 minutes mins

Course Main Course

Servings 4

Ingredients

  

For the Chicken Pockets:

• 750 g chicken breast minced
• 1 tbsp salt
• 3 tsp black pepper
• 3 tsp paprika
• 3 tsp garlic powder
• 3 tsp onion powder
• 10-12 baby spinach leaves
• 8 cheese slices cheddar, mozzarella, or your choice
• 12 slices beef salami or turkey salami
• ½ cup flour for dusting
• Parchment paper
• 1 egg beaten
• 2 cup panko breadcrumbs
• Oil for frying

For the Pineapple Sauce:

• 500 ml pineapple juice
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili flakes
• 1 bowl pineapple cubes
• 1 tbsp cornstarch mixed with 2 tbsp water slurry

For the Creamy Spinach:

• 500 g spinach sautéed in butter
• 200 ml milk

Instructions

 

• In a mixing bowl, combine minced chicken, salt, black pepper, paprika, garlic powder, and onion powder. Mix well until a smooth chicken paste forms.
• Cut a piece of parchment paper and place a portion of the chicken mixture on top.
• Flatten the mixture into a thin, circular shape (not too thin).
• On one half of the circle, layer baby spinach, cheese slices, and beef salami.
• Gently fold the other half over to form a semi-circle pocket, sealing the edges.
• Repeat for the remaining mixture.
• Freeze the chicken pockets for 10-15 minutes to help them set and hold their shape.
• Remove the pockets from the freezer and lightly dust them with flour to absorb excess moisture.
• Dip each pocket into beaten egg, ensuring an even coat.
• Roll them in panko breadcrumbs for a crispy coating.
• Heat oil in a pan over medium heat.
• Fry the chicken pockets for 4-5 minutes per side or until golden brown and fully cooked inside.
• Drain on paper towels to remove excess oil.
• In a saucepan, heat pineapple juice over medium heat.
• Add salt, black pepper, and chili flakes, then stir in pineapple cubes.
• Let the sauce simmer for 3-4 minutes.
• Stir in the cornstarch slurry, mixing continuously until the sauce thickens.
• Remove from heat and set aside.
• In a pan, melt butter and sauté spinach until wilted.
• Blend the spinach until smooth.
• Stir in milk and cook on low heat until creamy.
• Place the crispy stuffed chicken pockets on a serving plate.
• Drizzle or serve with a side of warm pineapple sauce for dipping.
• Pair with crispy french fries and creamy spinach.

Keyword cheesy stuffed chicken, crispy chicken, pineapple sauce

FAQs (Frequently Asked Questions)

1. Can I bake these instead of frying?

Yes! Preheat your oven to 200°C (400°F) and bake for 20-25 minutes, flipping halfway through for even crispiness.

2. What other fillings can I use?

You can swap salami for turkey slices, shredded chicken, or mushrooms. Cheese options like mozzarella, gouda, or Swiss also work great!

3. Can I make this ahead of time?

Yes! You can assemble and freeze the uncooked chicken pockets for up to 1 month. Fry them straight from frozen, adding a few extra minutes to the cooking time.