Smoked Salmon And Spinach Stuffed Chicken Recipes

SPINACH STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
• Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
• Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
• Season the chicken breasts with olive oil, pepper, and salt.
• Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
• In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
• Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
• Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
• Serve chicken on top of whole wheat pasta and spinach marinara sauce.
• 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.

FETA-SPINACH STUFFED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
• Combine cream cheese, feta cheese, spinach, and scallions in a small mixing bowl. Mash ingredients until well blended.
• Cut salmon fillet into 2 equal pieces. Brush the top of one piece with olive oil and place oiled side down in the prepared baking dish. Spread filling evenly over top; it will be about 3/4 inch thick. Place the second piece of salmon on the filling and brush the top with olive oil.
• Bake in the preheated oven until fish flakes evenly with a fork and filling is hot, 20 to 30 minutes. The time will depend on the size and weight of salmon used; check progress at 20 minutes to determine if additional baking time is needed.
• Remove from the oven and slice into 2 pieces to serve.

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.

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 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.

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.