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Oriental Stuffed Chicken Breast With Sweet and Sour Sauce

Got this recipe years ago and personalized it. Family favorite.


  • 2 thick slices white bread - crust removed
  • 1/2 cup sherry "Dry" or dry white wine
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  • 1/4 stick butter
  • 1 medium onion, minced
  • 1 celery stalk, minced
  • 1 large garlic clove Minced
  • 1/2 lb. ground veal, or round steak
  • 1/2 lb. mild sausage
  • 1 8 oz can water chestnuts (sliced)
  • 1 extra large egg
  • 2 Tbsp. soy sauce
  • 1 1/2 tsp. grated fresh ginger root
  • 12 large whole boned and skinned chicken breast *
  • 6 Tbsp. dry sherry
  • 6 Tbsp. honey
  • 2 8 oz cans of sliced pineapple (save syrup) or 6 small fresh pineapples.
  • 1/2 cup honey
  • Sesame seeds

*Pound chicken under side until about 1/4 inch thick, salt and pepper, use fresh ground pepper, on underside.

Sweet and Sour Sauce

  • Syrup of 12 oz can pineapple
  • 3/4 cup water
  • 3/4 cup catsup
  • 2 1/2 to 3 Tbsp. cornstarch
  • 1 cup vinegar
  • 1 cup sugar
  • 1 Tbsp. Worcestershire sauce



Soak bread in sherry until most is absorbed, mash and set aside. Saute onion, celery, and garlic until brown, remove from heat, set aside.


Mix bread, veal, sausage, water chestnuts, egg, soy sauce, and ginger. Pre heat oven to 375 degrees F. in roasting pan (shallow). Place portion of stuffing in center of breast (about 1 Tbsp.) tuck in all four sides and hold together with toothpick.

Brush breast with oil and place rounded side up in pan. Bake 30 to 45 minutes. Check to see if done by cutting underside and checking to see if the stuffing is red. Make sure stuffing is done, no red is showing. Baste frequently with honey sherry mixture. Substitute Amaretto for sherry to give an extra pungent taste.

Remove from oven. Remove toothpicks. Reset oven to 450 degrees F. Place breast on sliced pineapple arranged in bottom of baking dish. Coat each breast with pure honey and sprinkle with sesame seeds. Bake until all seeds and breast are golden brown.


If using fresh pineapple, half pineapple, retaining crown. Remove meat and cut out core. Cut remaining meat in squares and rearrange in pineapple halves. Wrap crowns with foil. Place on baking sheet and put 2 to 3 breast on each pineapple. Bake in oven until breast and seeds are golden brown.


Add cornstarch to water, mix well, add to pineapple syrup, catsup, vinegar, sugar, and Worcestershire sauce. Heat over low flame until it clears and thickens stirring constantly. When done pour over served chicken breast.

Serve with steamed rice, salad and sweet and sour sauce.

Servings: 12
Time:60 Minutes Preparation Time
45 Minutes Cooking Time

Source: Sunday paper 1972

By Wayne C. from Huntsville, TX

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