CHICKEN BREAST STUFFED WITH SMOKED SALMON WITH CHEESE AND SALMON
Make and share this Chicken Breast Stuffed With Smoked Salmon With Cheese and Salmon recipe from Food.com.
Provided by Colin Cartledge
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SMOKED SALMON AND SPINACH STUFFED CHICKEN
Make and share this Smoked Salmon and Spinach Stuffed Chicken recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 567, Fat 12, SaturatedFat 3.2, Cholesterol 384.1, Sodium 1058, Carbohydrate 27.4, Fiber 5.6, Sugar 2.3, Protein 83.8
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- Place a rack in the center of your oven and preheat oven to 425 degrees F. For easy clean up, line a large rimmed baking sheet with parchment paper.
- Heat 2 teaspoons of the oil in a medium non-stick skillet over medium-high heat. Add a big handful of spinach and cook, stirring often, until it begins to wilt. Stir in the garlic, ¼ teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes and let cook 30 seconds. Continue adding the remaining spinach by large handfuls, until it completely wilts down. Remove the pan from the heat.
- Stir in the cream cheese until it melts and smoothly combines with the spinach. Stir in the mozzarella cheese and Parmesan, until the cheeses melt and the mixture looks like a delicious spinach and dip.
- Place salmon fillets on a clean work surface. With a small, sharp knife, make a cut lengthwise down the middle of each fillet to create a pocket (do not cut the fish all the way through). Transfer the salmon to the prepared baking sheet. Sprinkle evenly with the remaining ½ teaspoon salt. With a small spoon, fill each fillet with a quarter of the spinach mixture.
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