Chicken Breast Stuffed With Smoked Salmon With Cheese And Salmon Recipes

Steps:

• pre heat oven to gas 4,350f ,180c.
• make a pocket in the chicken breasts and stuff with smoked salmon leaving a little of the salmon left over for the sauce.
• place in a ovenproof dish.
• fry onions in oil until golden,then add red pepper and cook for a further minute.
• add soup ,water, remainding salmon and sweetcorn and mix well.
• pour over the chicken .
• after 20 mins cooking in oven give the sauce a stir and baste chicken breasts with the sauce, cook for further 20 mins and serve.

Steps:

• Preheat oven to 190°C.
• Make a deep cut into each chicken breast and insert a slice of smoked salmon.
• Place on greased baking tray and place in preheated oven for 30 minutes.
• When the chicken has been in the oven for about 15 minutes, start to prepare the sauce.
• Mix the flour and butter together and put in a pan on gentle heat for one minute then gradually add the milk and whisk to remove any lumps.
• When all the milk has been added and any lumps whisked out add the smoked salmon and stir till well mixed. then add the nutmeg and black pepper to taste.
• When the sauce begins to thicken to the required consistency and the cheese and stir in till melted.
• I normally serve this with only a little sauce on the plate with baby veg. taking the remaining sauce to the table so guest can help themselves, and it all goes.
• Enjoy.

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

Steps:

• Pound the chicken breasts until thin and even. Sprinkle a little salt and pepper on both sides.
• Place 1/2 and ounce of the blue cheese in the center of each chicken breast and top with 1 T. of the apricot preserves.
• Cut 6 of the dried apricots in half and place 3 slices in the middle of each chicken breast.
• Roll the breasts closed and secure with toothpicks or butchers twine. (I used butchers twine, it's a lot easier.
• Mix the bread crumbs, flour, oregano, rosemary and thyme together in a bowl, then moisten each chicken breast with a little water and roll in the bread crumb mixture. There's no need to completely coat the chicken breast, just a light dusting will do, unless you desire a heavier crust.
• Place chicken breasts in a baking dish and drizzle a small amount of honey on top of each breast. Bake in a 350 degree oven for 45-60 minutes.
• After you take the chicken breast out of the oven, allow it to sit for 10 minutes or so for the blue cheese and apricot mixture to firm up a little.
• Meanwhile, chop the remaining dried apricots into small pieces and place in a small sauté pan with the chicken stock and bring to a boil. Once it boils, add the butter and then allow the mixture to reduce to half. When serving the chicken breasts, pour a little of the mixture on top of each.

Steps:

• Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness. Sprinkle both sides with oregano, onion powder, and salt.
• Heat olive oil in a large cast iron skillet over medium heat. Add chicken breasts and cook for about 4 minutes. Flip and cook about 3 minutes longer. Top each breast with sliced mozzarella. Cover the skillet and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 2 to 3 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the skillet and allow to cool for 1 minute before serving.

Steps:

• Cover each bagel chip with cream cheese. Drape small slices of salmon on top of each. Place capers on top and cover with green onions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes.
• Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
• Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
• Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.

Steps:

• Make dressing according to instructions, set aside. Clean the chicken of any extra fat. Slice the breast down the side to make a pocket. Combine the pineapple and stuffing in a bowl.
• Put the stuffing inside the pocket of the chicken ,salt and pepper the outside of the breast and secure with poultry pins.Bake at 350 for 40-50 minutes. If you have any juice from the pineapple, put that in the bottom of the baking dish.

Steps:

• Heat oven to 350°F.
• On work surface place 2 (24-inch) sheets of Saran Wrap and place chicken on top.
• Cover with 2 more sheets of wrap.
• Gently pound chicken to 1/2-inch thick.
• Remove plastic.
• Season chicken with salt and pepper.
• Combine spinach, salmon, pesto, goat cheese, Cajun spice blend, black pepper, bread crumbs and eggs.
• Divide mixture between chicken, placing mixture in center of chicken horizontally.
• Gently roll chicken.
• Place on cookie sheet.
• Secure each with 2 wooden skewers.
• Bake 40 minutes.
• Let rest 5 minutes.
• With a sharp knife slice each into 4 pieces.

Steps:

• Place the first seven ingredients in a food processor; process until blended. Transfer to a serving dish; sprinkle with walnuts and dill. Refrigerate, covered, until serving. Serve with crackers.

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
• Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
• Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
• Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.