Smoked Salmon And Spinach Stuffed Chicken Recipes

CHICKEN BREAST STUFFED WITH SMOKED SALMON WITH CHEESE AND SALMON

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

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.

SALMON-STUFFED PASTA SHELLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
• Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes.
• While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
• Remove shells from the oven and top with cream sauce. Serve.

SMOKED SALMON & SPINACH GRATIN

Steps:

• Put the spinach in a really big saucepan (or two saucepans) and add a few tablespoons of water. Cover, set over a medium heat and cook for about 5-8 mins, turning the spinach over every so often, until wilted. Tip it into a colander to drain and allow it to cool (spread it out on a plate to cool it quicker). Take big handfuls of it in your fists and squeeze out the excess water. It's really important that you do this, otherwise the water will leach out and make the cream watery and green.
• Chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there's so much salt in the salmon). Heat the oven to 160C/140C fan/gas 3. Lay the spinach in the bottom of a gratin dish (about 30cm x 20cm), then arrange the salmon fillets on top.
• Heat the double cream in a small pan, then pour it all over the salmon and spinach. Bake for 35 mins, or until the top is golden and the cream is bubbling.

SPINACH STUFFED SALMON

Steps:

• Salmon Spinach Mixture:.
• *Soften cream cheese then mix in shredded/chopped spinach and sun dried tomatoes.
• Prepare Salmon:.
• 1. Pre-heat oven at 400 degrees.
• 2. Take Salmon Fillet and slice a center cut for filling Salmon.
• 3. Sprinkle Adobo seasoning and Creole seasoning and rub onto all sides of fillet.
• 4. Take butter knife and spread Spinach stuffing mixture inside slice cut previously. (You can also spread some on top of Salmon if you like).
• 5. Place Salmon Fillets on greased casserole dish.
• 6. Bake at 400 degrees for 20 minutes.
• 7. Enjoy.

SMOKED GOUDA AND SPINACH STUFFED CHICKEN

Steps:

• Heat oven to 375. Spray 9x9 pan with pam.
• Start making the stuffing. Squeeze the spinach to drain. Pat dry with paper towel. Mix remaining ingredients. Stir in spinach.
• Loosen skin from chicken. Gently separate in center, but leave skin attached at sides.
• Spread 1/4 of stuffing evenly between meat and skin of each chicken breast. Smooth skin over breast, tucking under loose areas.
• Put chicken, skin side up in pan. Brush with butter. Sprinkle with salt and pepper.
• Bake uncovered 45 to 55 minute or until chicken is cooked throughly.

CHICKEN STUFFED WITH SMOKED SALMON

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.

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.